# Components:
→ Peppers
01 - 4 large bell peppers (any color), tops sliced off and seeds removed
→ Filling
02 - 1 tablespoon olive oil
03 - 1 pound lean ground turkey
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 medium zucchini, diced
07 - 1 medium carrot, peeled and diced
08 - 1 cup baby spinach, chopped
09 - 1 cup cooked brown rice or cauliflower rice for low carb option
10 - 1 can (14.5 ounces) diced tomatoes, drained
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
→ Topping
15 - 1/2 cup shredded part-skim mozzarella cheese, optional
16 - Fresh parsley, chopped for garnish
# Method:
01 - Preheat the oven to 375°F.
02 - Place the bell peppers upright in a baking dish. If needed, trim the bottoms slightly so they stand upright.
03 - In a large skillet over medium heat, heat the olive oil. Add the onion and garlic, and sauté until fragrant and translucent, about 3 minutes.
04 - Add the ground turkey, breaking it up with a spatula. Cook until no longer pink, about 5 minutes.
05 - Stir in the zucchini, carrot, and spinach. Sauté for 3 to 4 minutes, until vegetables are softened.
06 - Add the cooked brown rice, drained diced tomatoes, Italian herbs, smoked paprika, salt, and pepper. Mix thoroughly and cook for 2 to 3 minutes until heated through.
07 - Spoon the turkey and veggie mixture evenly into each bell pepper.
08 - Sprinkle with mozzarella cheese, if using.
09 - Pour about 1/2 cup water into the baking dish to help steam the peppers. Cover the dish tightly with foil.
10 - Bake for 30 minutes. Remove foil and bake for an additional 5 minutes, until cheese is melted and peppers are tender.
11 - Garnish with fresh parsley before serving.
