Ingredients:

  • 4 large bell peppers, any color (approx. 1.5 lbs / 680g)
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 lb ground turkey (93% lean)
  • 1 medium yellow onion, diced (approx. 5 oz / 140g)
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 2 cups cooked brown rice
  • 1 cup tomato sauce
  • 2 cups fresh spinach, chopped
  • 1 cup shredded mozzarella cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Slice the tops off the bell peppers and remove the seeds and membranes.
  2. Brush the insides and outsides of the peppers with 1 tablespoon of olive oil and sprinkle with salt.
  3. Place peppers upright in a 9x13 inch baking dish and roast at 400°F (200°C) for 10–12 minutes until slightly softened.
  4. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart with a spoon until browned and no longer pink.
  5. Stir in the diced onion and minced garlic; sauté for 3–5 minutes until the onion is translucent.
  6. Fold in the Italian seasoning, smoked paprika, and black pepper.
  7. Stir in the tomato sauce, cooked brown rice, and chopped spinach. Cook for 2–3 minutes until the spinach is wilted.
  8. Spoon the turkey mixture generously into the pre-roasted peppers, pressing down lightly to pack the filling.
  9. Top each pepper with shredded mozzarella cheese and bake until the cheese is melted and golden brown.
  10. Garnish with chopped fresh parsley before serving.