Ground Turkey Stuffed Peppers
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
Preheat oven to 375, 15 minutes before cooking.
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.
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.
Refrigerate the mixture for 1-2 hours to let the flavors set.
Rub the peppers with a little olive oil.
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.
Optional: during last 15 minutes of cooking, top with parmesan, provolone, or cheddar cheese.
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.