Ingredients
- 6 large orange bell peppers seeds and veins removed, tops reserved and diced
- 3 tablespoons olive oil
- 1 small yellow onion diced
- 1 lb ground turkey
- 1 medium zucchini diced small
- 1 red bell pepper seeded, veins removed and diced
- 3 cloves garlic minced
- 1 can diced tomatoes
- 1 tablespoon Italian parsley
- 1 cup cooked black rice
- 1 cup grated Parmesan Cheese
Instructions
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Pre-heat oven to 350 degrees and prepare a 9 x13-inch baking pan with parchment paper.
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Wash and dry bell peppers. Cut the tops off of peppers. Remove any seeds and stems from tops and discard. Dice tops of pepper and set aside.
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Clean the inside of the peppers by removing any seeds and veins. Lightly sprinkle the inside of the peppers with salt and place them onto the baking pan. Set aside.
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Heat a large skillet over medium heat then add olive oil.
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Add onion to skillet and saute for 1 minute. Add ground turkey and cook for 3 minutes. Add zucchini, diced peppers, garlic, tomatoes, parsley, salt and pepper. Cook until turkey begins to brown and vegetables begin to soften. Add rice and cheese and cook for 1 minute.
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Stuff bell peppers leaving space at the top. Do not overstuff. Cover peppers with foil and bake in the oven for 30 minutes.
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Remove from the oven and sprinkle with additional grated cheese if desired. Serve immediately.