Stuffed Peppers with Turkey

Ingredients

• 14 large bell peppers (any color)
• 21 lb lean ground turkey
• 31 tbsp olive oil
• 41 medium onion, finely diced
• 53 cloves garlic, minced
• 61 medium zucchini, diced small
• 71 cup diced tomatoes (fresh or canned, no sugar added)
• 81 can (8 oz) tomato sauce (no sugar added)
• 91 tsp ground cumin
• 101 tsp chili powder
• 111/2 tsp smoked paprika
• 121/2 tsp dried oregano
• 131/2 tsp sea salt
• 141/4 tsp black pepper
• 151/4 cup fresh cilantro or parsley, chopped

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Cut the tops off bell peppers and remove seeds and membranes. If needed, slice a thin piece off the bottom so they stand upright.

3. 3

   Bring a large pot of salted water to a boil. Blanch peppers for 3 minutes, then remove and drain upside down.

4. 4

   Heat olive oil in a large skillet over medium-high heat. Add onion and cook 3-4 minutes until softened.

5. 5

   Add garlic and zucchini, cook for 2-3 minutes.

6. 6

   Add ground turkey, breaking it apart, and cook until browned, about 5-6 minutes.

7. 7

   Stir in diced tomatoes, half the tomato sauce, cumin, chili powder, paprika, oregano, salt, and pepper.

8. 8

   Simmer for 5 minutes until flavors meld. Remove from heat and stir in half the fresh herbs.

9. 9

   Place blanched peppers upright in a baking dish. Spoon turkey mixture into each pepper.

10. 10

    Pour remaining tomato sauce around the base of the peppers and drizzle a little over each top.

11. 11

    Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes until peppers are tender.

12. 12

    Garnish with remaining fresh herbs and serve hot.