Follow these steps for perfect results
Red Bell Peppers
Halved, Membranes And Seeds Removed
Ground Turkey
Onion
Diced
Garlic
Minced
Tomato Paste
Zucchini
Shredded
Diced Tomatoes
Fresh Parsley
Chopped
Fresh Basil
Chopped
Parmesan Cheese
Grated
Water
Bring a large pot of water to a boil.
Add the halved red bell peppers and par-boil for 2 minutes.
Remove and drain on paper towels.
Preheat oven to 350 degrees F.
In a large skillet, brown the ground turkey.
Add the diced onion and minced garlic to the skillet with the browned turkey.
Cook until the onion is soft, about 4 minutes.
Add the tomato paste and mix well with the turkey to coat.
Cook for about 1-2 minutes to reduce the raw tomato flavor.
Add the shredded zucchini and cook until warmed through, about 1 minute.
Add the diced tomatoes and cook until the liquid has reduced, about 4 minutes.
Stir in the chopped fresh parsley and chopped fresh basil until combined.
In a 9x13 inch baking dish, lay out the parboiled red bell peppers with the open side up.
Stuff each pepper with the turkey mixture.
Top each pepper with an equal amount of grated Parmesan cheese.
Pour water or chicken broth into the bottom of the 9x13 inch dish to a depth of about 1/4 inch.
Bake in the preheated oven for 25-30 minutes.
Change the oven setting to broil on high and broil for 5 minutes, or until the cheese is golden brown.
Let the stuffed peppers cool for 5 minutes before serving.
Expert advice for the best results
Add a pinch of red pepper flakes for a little heat.
For a vegetarian option, substitute ground meat with lentils or quinoa.
Use different colored bell peppers for a more visually appealing dish.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve hot, garnished with a sprig of fresh basil.
Serve with a side salad or crusty bread.
Medium-bodied red wine.
Discover the story behind this recipe
A popular comfort food.
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