Mediterranean Stuffed Bell Peppers with Ground Turkey

Ingredients

• 4 large Bell peppers
• about 450 g Ground turkey
• 1 cup Cooked rice
• 1 can (14.5 oz) Diced tomatoes
• 1/2 medium Zucchini
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tablespoon Olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Cut the 4 large bell peppers in half lengthwise. Use a spoon to carefully remove all the seeds and the white membranes from the inside of each pepper half.
3. 3Place a 30.48 cm skillet over medium heat and add the 1 tablespoon of olive oil. Once the oil is shimmering, add the about 450 g of ground turkey, the 1/2 medium onion (chopped), and the 2 cloves of garlic (minced). Cook, stirring occasionally, for 8-10 minutes, or until the ground turkey is completely browned and no pink remains, and the onion pieces are soft and translucent.
4. 4Stir the 1 cup of cooked rice, the 1 can (about 410 g) of diced tomatoes (undrained), the 1/2 medium zucchini (chopped), the 1 teaspoon of dried oregano, the 1 teaspoon of dried basil, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper into the skillet with the turkey mixture. Cook for another 2-3 minutes, stirring to combine everything well.
5. 5Carefully spoon the turkey and rice mixture evenly into each of the 4 hollowed-out bell pepper halves, filling them generously.
6. 6Arrange the stuffed bell pepper halves in a baking dish. Pour 1.27 cm of water into the bottom of the baking dish around the peppers.
7. 7Cover the baking dish loosely with foil. Bake for 35-40 minutes, or until the bell peppers are tender when pierced with a fork and the filling is heated through. The internal temperature of the turkey mixture should reach 74°C.

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