Name: Ground Turkey Stuffed Grilled Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 large bell peppers (any colour); 2 tsp olive oil; ½ cup yellow onion (diced, about 1/2 an onion); 1 tsp italian seasoning; 1 tsp garlic powder; ¼ tsp red pepper flakes; 1 lb Canadian ground turkey (uncooked); 2 zucchinis (shredded and squeezed of excess water); 15 oz tomato sauce (low sodium, about 2 cups); 1 tbsp balsamic vinegar; 1 ½ cups brown rice (cooked); 1 cup mozzarella cheese; ½ cup parmesan cheese; fresh basil (for topping)

Preheat the grill to medium high (about 475F to 500F). Slice the bell peppers in half lengthwise, removing the seeds. Place them in a ceramic dish.

Make the pepper filling: add the olive oil to a large skillet over medium-high heat. Once hot, add the onions. Cook until fragrant, once fragrant add the Canadian ground turkey, italian seasoning, garlic powder and red pepper flakes. Brown the meat, using a spatula to gently break up the turkey until it is cooked through (about 5 minutes). Once the meat is cooked, add the shredded zucchini and stir to combine.

To the pan, add tomato sauce and balsamic vinegar. Bring to a simmer.

Remove from heat, stir in the cooked rice and half of both the mozzarella and parmesan.

Lightly oil the grill, grill the pepper halves on both sides until they begin to soften (about 6-8 minutes).

Remove the peppers from the grill and add to a baking dish or plate. Add the filling to the inside of the peppers.

Lower the grill to medium (about 350F to 375F). Return the peppers to the grill, carefully lifting them so the filling doesn’t spill out.

Allow the peppers to cook with the lid down until they are completely fork tender (about 20 minutes). In the last 5 minutes of cooking, sprinkle the peppers with the remaining cheese and allow it to melt.

Carefully transfer the peppers back into the ceramic dish for serving.