Ingredients:

  • 4 large Bell Peppers (mixed colors preferred)
  • 15 ml (1 tbsp) Olive Oil
  • Salt and Black Pepper, to taste
  • 450 g (1 lb) Lean Ground Turkey (93% or higher)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 240 g (1 cup) Cooked White or Brown Rice
  • 425 g (15 oz) Can Crushed Tomatoes (or Tomato Sauce)
  • 120 ml (1/2 cup) Low-sodium Chicken or Vegetable Stock
  • 15 ml (1 tbsp) Dried Italian Seasoning
  • 5 ml (1 tsp) Dried Oregano
  • 5 g (1 tsp) Salt (divided)
  • 5 g (1/2 tsp) Black Pepper
  • 60 g (1/2 cup) Shredded Low-Moisture Mozzarella or Monterey Jack Cheese
  • 15 g (1/4 cup) Fresh Parsley, chopped

Instructions:

  1. Preheat oven to 190°C (375°F). Slice bell peppers in half lengthwise, from stem to base. Remove all seeds and membranes. Drizzle the insides lightly with olive oil and a pinch of salt. Arrange them cut-side up in a 9x13 inch baking dish.
  2. In a large skillet over medium heat, add 1 tbsp of olive oil. Add the diced yellow onion and sauté until softened and translucent (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Add the ground turkey to the skillet. Break it up with a spoon and cook until fully browned and no pink remains. Drain any excess fat from the skillet.
  4. Stir in the crushed tomatoes, chicken stock, Italian seasoning, oregano, 1 tsp salt, and 1/2 tsp pepper. Bring the mixture to a gentle simmer. Reduce heat to low and cook for 5 minutes.
  5. Remove the skillet from heat. Fold in the pre-cooked rice and half of the chopped fresh parsley. Taste the mixture and adjust seasoning if necessary.
  6. Spoon the turkey mixture evenly into the prepared bell pepper halves, packing them fully. Pour 120 ml (1/2 cup) of water or stock into the base of the baking dish to create steam. Cover the dish tightly with aluminum foil.
  7. Bake for 30 minutes, or until the peppers are tender-crisp. Remove the foil, sprinkle the shredded cheese evenly over the stuffed peppers, and return the dish to the oven uncovered.
  8. Bake for an additional 5–10 minutes, or until the cheese is melted and lightly golden brown. Garnish with the remaining fresh parsley before serving hot.