Ground Turkey Stuffed Peppers with Rice

Preheat the oven to 375°F (190°C) and place the bell peppers upright in a large baking dish. If the peppers don't stand up on their own, you can slice a sliver off the bottom to create a flat bottom.

Heat olive oil in a large skillet or Dutch oven over medium heat. Add the ground turkey, and cook until browned.

Add the onion and sauté until softened. Add the mushrooms and zucchini, cooking until they release moisture, about 5 minutes.

Stir in fire roasted tomatoes, cooked rice, Italian seasoning, paprika, salt, and pepper, and cook for about 3 minutes to warm the mixture. Taste the turkey mixture and adjust the seasoning if needed.

Stuff the mixture evenly into the peppers until the peppers are filled, using the back of the spoon to gently press the mixture into the peppers. Cover the stuffed peppers with aluminum foil and bake for 40 minutes or until the peppers are fork-tender.

Remove the foil and top each pepper with mozzarella cheese. Bake for another 5-10 minutes or until the cheese is melted. Allow the peppers to cool for 5-10 minutes before serving.