Ground Turkey Stuffed Peppers

These stuffed red and green peppers are low fat, gluten-free and dairy free. You can stuff peppers with whatever you like, so it's an easy recipe to experiment with. If you have children, it's also a way to hide vegetables in their favorite meats. All the ingredients I use are organic/free range.

• Ready In: 2 hrs
• Serves: 4-6
• Yields: 6 pepper halves

Ingredients

• 3  medium  sized fresh bell peppers (the red has the most flavor)
• 1  lb  organic ground turkey
• 1⁄4 cup  grated carrot
• 1⁄4 cup  grated zucchini
• 1⁄2 cup  finely chopped sweet onion
• 1  clove finely chopped garlic (or 1 T garlic powder)
• 1  egg
• 1⁄2 cup cooked white rice
• 2  tablespoons  gluten-free breadcrumbs
• 2  tablespoons tomato sauce or 2  tablespoons ketchup
• 2  tablespoons  chopped cilantro
• 2  tablespoons  chopped parsley
• 1  tablespoon  smoked paprika
• 2  teaspoons oregano
• 2  teaspoons basil
• 3  dashes  salt and pepper

Directions

1. Preheat oven to 375, 15 minutes before cooking.
2. Cut peppers in half lengthwise (or cut off the tops if the peppers are short and stout). Remove seeds and membranes. Wash and dry the peppers and set them aside.
3. Mix all other ingredients in a large mixing bowl with your hands for several minutes. You will notice the texture changing to one that feels lighter and less meaty.
4. Refrigerate the mixture for 1-2 hours to let the flavors set.
5. Rub the peppers with a little olive oil.
6. Stuff the peppers and place them on a non-stick baking pan (or a pan lined with aluminum foil) at 375 degrees for 1-1 1/2 hours, until golden brown and internal temperature reaches 170.
7. Optional: during last 15 minutes of cooking, top with parmesan, provolone, or cheddar cheese.
8. Note: Many other stuffed peppers recipes instruct you to fry all ingredients prior to cooking. I urge you to try it this way, as the juices from the meat will blend with the flavors of the peppers, making this a much more flavorful dish.