Lately I have been on a BIG bell pepper kick. They’re almost out of the peak of their season so make this recipe soon to enjoy them at their best! Enjoy.
Serves: 3 | Serving Size: 2 peppers
Ingredients:
- 6 bell peppers – any color
- 2 tablespoons olive oil
- 1 lb ground turkey (optional)
- salt and ground black pepper
- 1 onion – finely chopped
- 2 garlic cloves – finely chopped
- 1 medium zucchini – finely chopped
- 4 roma tomatoes – finely diced
- Red pepper flakes
- 1 cup cooked long-grain and wild rice
- 1 1/2 cups grated pepper jack cheese
Directions:
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the turkey, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through. Remove from pan.
- Wipe out the skillet and add one tablespoon olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with red pepper flakes and a pinch of salt. Cook until everything is heated through, then stir in the turkey and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes. Enjoy!
Nutrition Information:
Per serving: Calories: 686; Total Fat: 35g; Sodium: 601mg; Total Carbohydrates: 48g; Dietary Fiber: 15g; Sugars: 13g; Protein: 49g.
Nutrition Bonus: Potassium: 1,342mg; Vitamin A: 92%; Vitamin C: 933%; Calcium: 35%; Iron: 28%
Find original recipe here.
recipe updated: 3.27.2021
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