Ingredients:

  • 6 large bell peppers, tops removed and seeded
  • 1 tbsp olive oil
  • 1 lb lean ground turkey
  • 2 cups cooked white or brown rice
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup tomato sauce
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded mozzarella or Monterey Jack cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Cut the tops off the bell peppers and remove the seeds and membranes.
  2. Slice a small sliver (about 1/4 inch) off the bottom of each pepper so they stand upright in the baking dish.
  3. Rub the insides of the peppers with a touch of olive oil to prevent sticking.
  4. In a large skillet over medium-high heat, brown the ground turkey until no longer pink and developed a deep color.
  5. Stir in the diced onion and garlic, sautéing for 3–5 minutes until translucent.
  6. Stir in the tomato paste, tomato sauce, oregano, paprika, salt, and pepper; simmer for 2 minutes to thicken.
  7. Fold in the cooked rice until evenly coated in the sauce, then remove from heat.
  8. Spoon the turkey mixture generously into each pepper, pressing down lightly.
  9. Place peppers upright in a 9x13 inch baking dish and pour any remaining sauce around the base.
  10. Bake at 350°F (175°C) for 30 minutes.
  11. Remove from oven, top each pepper with shredded cheese, and bake for another 10–15 minutes until bubbly and golden-brown.
  12. Garnish with fresh parsley immediately after removing from the oven.