Makes 6 Servings
bell peppers, any color
(16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
tablespoons olive oil
onion, finely diced
cloves garlic, chopped
medium zucchini, finely diced
Roma tomatoes, seeded and finely diced
red pepper flakes, if desired
salt and freshly ground black pepper, if desired
cup cooked long-grain and wild rice
cups grated pepper jack cheese, divided
Preheat oven to 350°F.
Cut tops off peppers. Remove and discard stems. Finely chop tops; set aside. Scoop out seeds and membrane. Place peppers cut side up in baking dish just large enough to hold them upright.
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14-16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Remove ground turkey from skillet and set aside.
Wipe out skillet and add olive oil. Add onions, chopped peppers and cook 3 to 4 minutes, until soften. Add garlic, zucchini and cook another minute. Add tomatoes and season with red pepper flakes and salt and black pepper, if desired. Cook until heated through. Stir in ground turkey, rice and 1 cup cheese.
Fill peppers with rice mixture and top with remaining ½ cup cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake 30 minutes. Uncover and bake 15 to 20 minutes or until the peppers are soft and the cheese is melted.