Stuffed Peppers

I used to make stuffed peppers with a filling of Italian sausage and grated zucchini. I would have used zucchini again except all I had in the fridge was a carrot. Adding some grated vegetable to the mix helps keep the filling moist.  I used ground turkey as a base for this recipe because it is lower in fat than pork and because I could reduce the FODMAP load by getting rid of the garlic usually present in sausage.  The amount of red pepper flakes I used makes a spicy dish, use less if you do not like the heat.

2 red bell peppers, halved lengthwise, seeds removed
1/2 lb. ground turkey
1/2 cup Parmesan cheese, divided
2 tablespoons garlic oil
1/4 cup wheat-free dry breadcrumbs
1 small egg
1/2 cup minced fresh parsley
1 teaspoon dried oregano
1 teaspoon dried red pepper flakes (or to taste)
1 teaspoon fennel seeds
1 small carrot, grated

Preheat oven to 350F. Place bell peppers in a  baking dish, cut side up.  Combine turkey, 1/4 cup Parmesan, and the remaining ingredients. Mix thoroughly.  Divide the meat mixture among the bell pepper halves. Top the meat with the remaining Parmesan. Bake for 45 – 60 minutes, until the meat is thoroughly cooked and the peppers are soft.

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