Ingredients:

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

Instructions:

  1. Preheat your oven to 375°F (190°C). Slice bell peppers in half and remove the seeds.
  2. Drizzle the interiors of the peppers with 1 tablespoon of olive oil and a pinch of salt. Place them cut side up in a 9x13 inch baking dish and roast for 10 minutes until they smell slightly sweet and the edges look softened.
  3. While peppers roast, heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the ground turkey, breaking it apart with a spoon until browned and no longer pink.
  4. Stir in the diced onion and minced garlic, cooking until the onions are translucent and the garlic smells fragrant.
  5. Lower the heat to medium. Stir in the cooked brown rice, tomato sauce, dried oregano, and smoked paprika. Simmer for 3–5 minutes until the mixture is thick, glossy, and well coated.
  6. Season the filling with salt and black pepper to taste.
  7. Spoon the turkey mixture into the pre roasted pepper halves.
  8. Top each with shredded mozzarella or sharp cheddar cheese.
  9. Bake in the oven until the cheese is bubbly and melted and the peppers are tender.
  10. Garnish with fresh chopped parsley before serving.