Ingredients:

  • 4 large Bell Peppers, various colours, halved lengthwise and seeded
  • 1 Tbsp Olive Oil (for greasing)
  • 1/2 cup Water or Stock
  • 1 cup Cooked Rice (Brown or White), cooled
  • 2 Tbsp Olive Oil (Extra Virgin)
  • 1 medium Yellow Onion, finely diced
  • 3 Garlic Cloves, minced
  • 1 lb Ground Turkey (93% lean suggested)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Dried Thyme
  • 1 (14.5 oz) can Canned Diced Tomatoes, drained
  • 2 Tbsp Tomato Paste
  • 1 tsp Worcestershire Sauce (Optional)
  • 2 Tbsp Fresh Parsley, chopped
  • 1/2 cup Shredded Mozzarella or Cheddar

Instructions:

  1. Preheat oven to 375°F (190°C). Halve the bell peppers lengthwise, keeping the stems attached, and scoop out the seeds and membranes. Lightly oil a 9x13 inch baking dish.
  2. Arrange the pepper halves cut-side up in the baking dish. Pour 1/2 cup of water or stock into the bottom of the dish. Bake for 15 minutes to soften the peppers (par-bake).
  3. While peppers par-bake, heat 2 Tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Increase the heat to medium-high. Add the ground turkey, breaking it up. Season with salt, pepper, oregano, paprika, and thyme. Cook until the turkey is fully browned and no pink remains. Drain off any excess fat.
  5. Stir in the tomato paste and cook for 2 minutes. Add the drained diced tomatoes and Worcestershire sauce (if using). Bring to a simmer, then reduce heat and cook for 5 minutes until the sauce slightly thickens.
  6. Transfer the turkey mixture to a large mixing bowl. Add the 1 cup of pre-cooked rice and the chopped fresh parsley. Stir thoroughly until uniformly combined. Adjust seasoning if necessary.
  7. Carefully remove the baking dish from the oven. Generously stuff each par-baked pepper half with the turkey and rice mixture, mounding it slightly over the top.
  8. Return the dish to the oven and bake for 15 minutes.
  9. Sprinkle the 1/2 cup of shredded mozzarella or cheddar evenly over the top of the stuffed peppers.
  10. Return to the oven and bake for another 10 minutes, or until the cheese is melted, golden brown, and the filling is bubbling hot.
  11. Allow the peppers to rest in the baking dish for 5 minutes before serving.