Ingredients:

  • 6 large bell peppers
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 lb ground turkey
  • 2 cups cooked brown rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup diced carrots
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 cup shredded mozzarella
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C). Slice the tops off the peppers and remove the seeds. Brush the outside with olive oil and sprinkle with salt.
  2. Place the peppers upside down in a 9x13 inch baking dish and roast for 10-12 minutes.
  3. Heat a skillet over medium-high heat. Add the ground turkey and cook until browned. Stir in the diced onion, minced garlic, and carrots, sautéing until onions are translucent.
  4. Fold in the cooked brown rice, crushed tomatoes, oregano, and paprika. Simmer for 5 minutes until the sauce thickens.
  5. Upright the par-roasted peppers and spoon the filling into each pepper, pressing down slightly.
  6. Top each pepper with shredded mozzarella cheese.
  7. Bake for 20-25 minutes until the cheese is bubbling and the pepper edges are slightly charred. Garnish with fresh parsley.