Turkey & Vegetable Stuffed Bell Peppers

Preheat oven to 375°F (190°C).

Cook 1/3 cup brown rice according to package instructions, typically with 2/3 cup water for about 25 minutes until tender. Set aside.

Cut the tops off 2 bell peppers and remove seeds and membranes. Save the tops for dicing.

Bring a large pot of water to boil. Blanch the hollowed peppers for 3 minutes, then remove and place upside down on paper towels to drain.

Dice the usable parts of the bell pepper tops into small pieces.

Heat 2 tsp olive oil in a large skillet over medium heat. Add 1/4 cup diced onion and cook for 2-3 minutes until softened.

Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

Add 5 oz ground turkey to the skillet, breaking it up with a wooden spoon. Cook for 5-6 minutes until no longer pink.

Add 1/3 cup diced zucchini, 1/4 cup diced carrot, and the diced bell pepper tops. Cook for 3-4 minutes until vegetables begin to soften.

Stir in 1/4 cup diced tomatoes, 1/3 cup tomato sauce, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 2 minutes.

Remove from heat and stir in the cooked brown rice and 1 tbsp nutritional yeast if using. Mix well to combine.

Place the blanched bell peppers in a baking dish. Fill each pepper with the turkey-rice mixture, packing it in gently.

Cover the baking dish with foil and bake for 25 minutes. Then remove foil and bake for an additional 10 minutes until peppers are tender and filling is heated through.

Let rest for 5 minutes before serving.