Ingredients:

  • 4 large bell peppers
  • 1 tbsp olive oil
  • 1 lb lean ground turkey
  • 2 cups cooked white rice
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 15 oz tomato sauce
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Carefully slice the tops off the bell peppers and remove the seeds and white membranes. Rub the insides with a drizzle of olive oil to ensure a consistent bake.
  2. Heat a large skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula until browned and no longer pink. Stir in the diced onions and cook for 3–5 minutes until translucent. Add the minced garlic and cook for another 60 seconds.
  3. Lower the heat to medium. Stir in the cooked rice, tomato sauce, oregano, smoked paprika, salt, and black pepper. Mix until the grains are fully coated and the mixture is thick and glossy. Fold in the fresh parsley and remove from heat.
  4. Preheat your oven to 375°F (190°C). Pour 1/4 cup of water or extra tomato sauce into the bottom of a 9x13 inch baking dish. Stand the peppers upright and spoon the turkey mixture into each, pressing down gently to pack it tight.
  5. Top each pepper with a generous handful of cheese. Cover the dish with foil and bake for 30 minutes, then remove foil and bake for an additional 15 minutes until the cheese is golden-brown.