Ingredients:
4 to 5 large bell peppers (assorted colors)
1 tablespoon olive oil
1 pound ground turkey
1 medium onion, finely chopped
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 1/2 cups cooked rice
1 cup canned diced tomatoes
2 tablespoons fresh parsley, chopped
8 ounces cheddar cheese, shredded, divided (approximately 2 cups)
Method:
Gather the ingredients.
Preheat the oven to 325 F. Cut the bell peppers in half lengthwise. Remove the seeds, and arrange the peppers in a shallow rimmed baking pan. To keep your pepper halves from tipping or leaning, if needed carefully slice a very thin piece off of the bottom to stabilize them.
Heat the olive oil in a large skillet over medium heat. Add the ground turkey and onion and cook, turning frequently, until the turkey is fully cooked and no longer pink.
Add the garlic, chili powder, oregano, salt, and pepper. Sauté for about 1 to 2 additional minutes.
Add the cooked rice, tomatoes, and parsley and stir to mix well. Add about 1 1/2 cups of the cheese.
Stuff the peppers with the turkey and rice mixture. If there is a wobbly pepper, lean it against another stuffed pepper to keep it in place. Add about 1 cup of hot water to the pan and bake the stuffed peppers for 25 minutes. Top each pepper with some of the remaining cheese and continue to cook for 5 to 10 minutes, or until the cheese is melted and the filling is hot.
Transfer the stuffed peppers to a serving platter or individual plates. Enjoy!
4 to 5 large bell peppers (assorted colors)
1 tablespoon olive oil
1 pound ground turkey
1 medium onion, finely chopped
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 1/2 cups cooked rice
1 cup canned diced tomatoes
2 tablespoons fresh parsley, chopped
8 ounces cheddar cheese, shredded, divided (approximately 2 cups)
Method:
Gather the ingredients.
Preheat the oven to 325 F. Cut the bell peppers in half lengthwise. Remove the seeds, and arrange the peppers in a shallow rimmed baking pan. To keep your pepper halves from tipping or leaning, if needed carefully slice a very thin piece off of the bottom to stabilize them.
Heat the olive oil in a large skillet over medium heat. Add the ground turkey and onion and cook, turning frequently, until the turkey is fully cooked and no longer pink.
Add the garlic, chili powder, oregano, salt, and pepper. Sauté for about 1 to 2 additional minutes.
Add the cooked rice, tomatoes, and parsley and stir to mix well. Add about 1 1/2 cups of the cheese.
Stuff the peppers with the turkey and rice mixture. If there is a wobbly pepper, lean it against another stuffed pepper to keep it in place. Add about 1 cup of hot water to the pan and bake the stuffed peppers for 25 minutes. Top each pepper with some of the remaining cheese and continue to cook for 5 to 10 minutes, or until the cheese is melted and the filling is hot.
Transfer the stuffed peppers to a serving platter or individual plates. Enjoy!
