Ingredients:

  • 4 large bell peppers
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 1 lb lean ground turkey (93% lean)
  • 1 cup cooked brown rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup marinara sauce
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 1/4 tsp freshly cracked black pepper
  • 0.5 cup shredded part-skim mozzarella cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Prepare the peppers by slicing off the tops and removing the internal ribs and seeds.
  2. Place the hollowed pepper shells in a steamer basket over boiling water. Cover and steam for 5 minutes until tender-crisp, then set aside.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the ground turkey in an even layer and let it sear undisturbed for 3 minutes to develop a brown crust.
  4. Break the turkey apart with a wooden spoon. Stir in the diced onion and minced garlic, sautéing for another 3–4 minutes until the onion is translucent.
  5. Lower the heat to medium. Stir in the cooked rice, marinara sauce, sea salt, Italian seasoning, smoked paprika, and black pepper. Simmer for 3–5 minutes to allow flavors to meld.
  6. Place the par-steamed peppers upright in a 9x9 baking dish. Divide the turkey mixture evenly among the peppers, packing it down gently.
  7. Top each stuffed pepper with shredded mozzarella. Place under a broiler for 2–3 minutes, or bake at 400°F (200°C) until the cheese is melted and bubbly.
  8. Garnish with fresh chopped parsley and serve immediately.