ATTN PARENTS W PICKY EATERS! These are a fan favorite in our house and my kids aren't your typical Cali kids who enjoy duck confit, sushi and seaweed (good on you if your kid is though). What I am trying to say is my kids aren't the biggest veggie lovers and we have tried MANY different dishes to no avail. This dish was a surprise hit for our house and has been a family staple for a few months now.
There is a little bit of prep work, it isn't the quickest and easiest recipe out there but if you wanna pack your kids with veggies and go to sleep feeling like mom of the year, give them a try!
6 bell peppers
4 tablespoons olive oil
1 lb ounces lean ground turkey/or beef
Kosher salt and ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
Can of petite diced tomatoes
Red pepper flakes (optional)
1 packet cooked Uncle Ben's long-grain and wild rice
1 1/2 cups grated pepper Jack cheese (or shredded Mexican cheese if your kids are not into mildly spicy)
I forgot to include can of tomatoes and red pepper in the original but ok moving on.....
Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the insides as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright. I use a square cake pan and usually only make 4 and leave the extra meat mixture for leftovers. You can make 6-8 at a time depending on how many you are feeding.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the ground turkey, season with salt and pepper and cook through (about 8-10 minutes). Remove from heat and transfer to a plate with a paper towel to drain fat.
Pop your rice in the microwave and cook according to directions and then set aside. Then, shred your pepper jack cheese and set aside (if you bought it pre shredded, God bless you)
Wipe out the skillet and add the remaining olive oil. Add the onions and chopped peppers and cook until they begin to soften, 3 to 4 minutes. Next add the garlic and zucchini and cook for another minute. Drain the can of tomatoes and season with salt and red pepper flakes according to taste.
Cook until everything is heated through, then stir in the turkey and cooked rice. Taste and adjust the seasoning I always add a little extra seasoning. Then stir in 1 cup of the cheese.
Fill the peppers with the mixture and top each with the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil.
Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.