Stuffed Peppers with Turkey and Vegetables

Name: Stuffed Peppers with Turkey and Vegetables
Prep time: 10 minutes
Cook time: 90 minutes
Yield: 6 Pepper Halves
Ingredients: 1 cup cooked rice (white or brown)3 bell peppers (green; red; or yellow)10 ounces ground turkey 1 teaspoon Italian Seasoning (or basil and oregano leaves)1 teaspoon garlic powder or 4 cloves garlic; minced¼ teaspoon each salt and black pepper½ cup chopped onion (any type)1 cup sliced mushrooms1 chopped zucchini (about 1 cup)1 can (14.5 ounces) diced tomatoes with liquid

Colorful bell peppers filled with ground turkey, fresh vegetables and delicious Italian flavors.

Platter of multicolored baked bell peppers stuffed with ground turkey, vegetables and mushrooms.

Prep time: 10 minutes
Cook time: 90 minutes
Makes: 6 Pepper Halves
Nutrition Facts: View label

Ingredients

1 cup cooked rice (white or brown)

3 bell peppers (green, red, or yellow)

10 ounces ground turkey

1 teaspoon Italian Seasoning (or basil and oregano leaves)

1 teaspoon garlic powder or 4 cloves garlic, minced

¼ teaspoon each salt and black pepper

½ cup chopped onion (any type)

1 cup sliced mushrooms

1 chopped zucchini (about 1 cup)

1 can (14.5 ounces) diced tomatoes with liquid

Directions

Wash hands with soap and water.
Rinse fresh vegetables under running water before preparing.
Preheat oven to 350 degrees F.
Cook the rice or prepare instant rice according to package directions. Preheat oven to 350 degrees F.
Cut the peppers in half from top to bottom. Remove the stem and seeds. Place pepper halves with cut sides up into a baking dish large enough to hold all.
In a large skillet over medium heat (300 degrees F in an electric skillet), cook the turkey until no longer pink. Add seasonings during last few minutes.
Add onion, mushrooms and zucchini to the skillet. Add a small amount of water or oil, if needed, to keep mixture from sticking. Cook and stir until vegetables are tender.
Mix in the tomatoes and rice. Remove from heat.
Fill the pepper halves with the skillet mixture.
Cover the baking dish with foil. Bake for 40 to 50 minutes or until peppers are tender when poked with a fork.
Refrigerate leftovers within 2 hours.