Ingredients:

  • 6 large bell peppers, halved lengthwise and seeded
  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups cooked brown or white rice
  • 1 can (15 oz) tomato sauce
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded mozzarella or cheddar cheese
  • Fresh parsley, chopped

Instructions:

  1. Slice the bell peppers in half vertically and remove the seeds and membranes.
  2. Lightly brush the insides of the pepper halves with olive oil and a pinch of salt.
  3. Heat a large skillet over medium-high heat. Add the ground turkey, breaking it up with a spatula, and cook until no longer pink and developed a mahogany-colored sear.
  4. Stir in the diced onions and garlic; sauté for 3-5 minutes until the onions are translucent and fragrant.
  5. Pour in the tomato sauce, oregano, paprika, salt, and pepper. Stir in the cooked rice.
  6. Simmer on low for 5 minutes until the mixture is thick and cohesive.
  7. Preheat oven to 350°F (175°C).
  8. Spoon the turkey mixture generously into each pepper half, pressing down to fill.
  9. Place peppers in a 9x13 inch baking dish, top with shredded cheese, and bake until peppers are tender and cheese is melted and golden.
  10. Garnish with fresh chopped parsley before serving.