Turkey Zucchini Stuffed Peppers - A Light, Flavorful Weeknight Dinner

Ingredients

• 4 large bell peppers, tops sliced off and seeds removed
• 1 lb (450 g) lean ground turkey
• 1 medium zucchini, grated and squeezed dry
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup cooked rice (white, brown, or cauliflower rice for lower carbs)
• 1 cup tomato sauce or crushed tomatoes
• 1 tablespoon tomato paste (optional, for deeper flavor)
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano (optional)
• 1/4–1/2 teaspoon red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• 1/2 cup shredded mozzarella or provolone
• 2 tablespoons grated Parmesan
• 2 tablespoons olive oil
• Fresh parsley or basil, chopped, for garnish

Instructions

1. 1

   Prep the peppers: Heat oven to 375°F (190°C). Slice off pepper tops, remove seeds and membranes. Rub the outsides with a little olive oil and a pinch of salt. Place in a baking dish, cut-side up.

2. 2

   Par-bake: Bake peppers for 10–12 minutes to soften slightly. This helps them cook evenly and prevents crunchy edges later.

3. 3

   Sauté aromatics: In a large skillet over medium heat, add olive oil. Cook onion with a pinch of salt until translucent, 4–5 minutes. Add garlic and cook 30 seconds until fragrant.

4. 4

   Brown the turkey: Add ground turkey, breaking it up with a spoon. Season with salt, pepper, Italian seasoning, smoked paprika, oregano, and red pepper flakes if using. Cook until no longer pink.

5. 5

   Fold in zucchini: Stir in the grated, squeezed-dry zucchini. Cook 2–3 minutes to release any remaining moisture.

6. 6

   Sauce it up: Add tomato sauce and tomato paste. Simmer 3–5 minutes until thick and saucy. Taste and adjust salt and pepper.

7. 7

   Add rice: Stir in the cooked rice. The mixture should be moist but not watery. If too thick, add a splash of water; if too thin, simmer a few minutes more.

8. 8

   Stuff and top: Spoon the filling into the par-baked peppers, mounding slightly. Top with mozzarella and a sprinkle of Parmesan.

9. 9

   Bake: Return to the oven for 18–22 minutes, until peppers are tender and cheese is melted and lightly golden.

10. 10

    Finish: Let rest 5 minutes. Garnish with chopped parsley or basil. Serve warm.