Stuffed Peppers

Never goes out of style

(makes 4 servings)

4 red bell peppers
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 carrot, cut into pea size
1 zucchini, cut into pea size
1 cup cooked rice

1 lb ground turkey
2 tbsp tomato paste

  1. Start by washing, cleaning out the bell peppers by cutting the tops off and emptying out all the seeds any white flesh. Set aside on a baking sheet. Preheat oven to 350.
  2. Heat the olive oil in a large pan and sauté the onions for a few minutes. Add the carrots, then the zucchini. Once softened but firm still, push the veggies aside in the pan, add the tomato paste, ground turkey in the middle of the pan until cooked through. Add the cooked rice and mix together everything in the pan. Add salt and pepper to taste.
  3. Take the turkey, veggie, rice mixture and spoon into each empty red bell pepper until filled to top. Drizzle with a little olive oil and place the peppers in the oven. Bake for 20-30 minutes.