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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 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


  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F.
  3. Cook the rice or prepare instant rice according to package directions. Preheat oven to 350 degrees F.
  4. 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.
  5. 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.
  6. 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.
  7. Mix in the tomatoes and rice. Remove from heat.
  8. Fill the pepper halves with the skillet mixture.
  9. Cover the baking dish with foil. Bake for 40 to 50 minutes or until peppers are tender when poked with a fork.
  10. Refrigerate leftovers within 2 hours.


  • 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.
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6 Pepper Halves
Prep time:
10 minutes
Cooking time:
90 minutes
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