Colorful bell peppers filled with ground turkey, fresh vegetables and delicious Italian flavors.
Stuffed Peppers with Turkey and Vegetables

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.
Notes
- Try chicken, beef or pork instead of turkey.
- Add a sprinkle of cheese near the end of the baking time.
- If there is extra filling, try it in a wrap for another meal.
- No basil or oregano? Try chopped cilantro or other herbs.
You might also like...
Veggie Quesadillas with Cilantro Yogurt Dip

Veggie Quesadillas with Cilantro Yogurt Dip
Kid-approved recipe that's quick to make and full of flavor.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
12 quesadillas
Buttermilk Scones

Buttermilk Scones
This kid-approved recipe is great for breakfast, holidays or a sweet treat!
Prepare:
20 minutes
Cook:
20 minutes
Makes:
9 Scones
Cherry Scones

Cherry Scones
Warm and buttery treat combining whole-wheat flour, tart cherries and buttermilk. Perfect for breakfast or on the go.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
10 scones
Jollof Rice

Jollof Rice
This flavorful variation of a West African favorite includes brown rice, tomatoes, onions, peppers, broth and seasonings. Thanks to the OSU Extension African Heritage Work Group for this recipe.
Prepare:
10 minutes
Cook:
55 to 60 minutes
Makes:
8 to 9 cups
Watermelon with Lime and Chili Powder

Watermelon with Lime and Chili Powder
A simple and healthy snack that is sweet, spicy and citrusy.
Prepare:
10 minutes
Makes:
2 Cups
Chicken and Greens Soup

Chicken and Greens Soup
A warming blend of African Heritage spices with quinoa and vegetables makes this chicken soup comforting and full of nutrients.
Prepare:
20 minutes
Cook:
25 minutes
Makes:
6 cups
Comments
These were a great dinner! I made some with meat and some with beans for the protein. And i topped with some feta cheese.