Ingredients:

  • 4 large bell peppers (approx. 1 lb / 450g)
  • 2 tbsp olive oil
  • 1/4 cup water or chicken broth
  • 1 lb lean ground turkey
  • 2 cups cooked brown rice or quinoa
  • 1 cup tomato sauce or crushed tomatoes
  • 1 small yellow onion (110g)
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 cup shredded mozzarella or Monterey Jack cheese

Instructions:

  1. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula. Once the turkey reaches a mahogany-colored sear, stir in the diced onion and garlic. Sauté for 3-5 minutes until the onions are translucent and the garlic smells nutty.
  2. Lower the heat to medium. Stir in the dried oregano, smoked paprika, salt, and pepper. Fold in the cooked rice (or quinoa) and the tomato sauce. Stir constantly for 2-3 minutes until the mixture is velvety and cohesive. Remove from heat and fold in the fresh parsley.
  3. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Brush the insides with olive oil. Stuff each pepper generously with the turkey mixture, pressing down slightly.
  4. Place peppers upright in a 9x13 inch baking dish and pour the 1/4 cup of water or chicken broth into the bottom of the dish to create steam. Cover with foil and bake for 30 minutes.
  5. Remove the foil, top each pepper with shredded mozzarella or Monterey Jack cheese, and bake for another 5-10 minutes until the cheese is melted.