Ingredients:

  • 4 Large Bell Peppers (red, yellow, or orange preferred)
  • 1 Tbsp Olive Oil (for rubbing)
  • A pinch of Salt & Black Pepper
  • 1 Tbsp Olive Oil (for sautéing)
  • 1 Medium Yellow Onion, finely diced
  • 2 Cloves Garlic, minced
  • 1 lb Lean Ground Turkey (93% lean suggested)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Smoked Paprika (optional)
  • 1 Tbsp Tomato Paste
  • 5 oz Can Crushed Tomatoes
  • ½ cup Chicken or Vegetable Stock (low sodium)
  • ¾ cup Cooked White Rice (cooled)
  • 1 cup Shredded Mozzarella Cheese
  • 2 Tbsp Fresh Parsley, chopped (for garnishing)

Instructions:

  1. Preheat your oven to 190°C / 375°F. Slice the bell peppers lengthwise, removing the stems, seeds, and internal membranes.
  2. Par-Boil: Bring a large pot of salted water to a boil. Carefully drop the pepper halves in and boil for 4–5 minutes until slightly tender. Remove and immediately invert them onto a paper towel-lined tray to drain.
  3. Sauté Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Brown the Turkey: Add the ground turkey to the skillet. Break it up and cook until fully browned (no pink remaining). Drain off any excess liquid or fat.
  5. Build the Flavour: Stir in the tomato paste, oregano, basil, and smoked paprika. Cook for 1 minute, allowing the tomato paste to caramelise slightly. Season generously with salt and pepper.
  6. Sauce and Simmer: Pour in the crushed tomatoes and the stock. Bring the mixture to a gentle simmer. Reduce the heat and let it bubble quietly for 5–7 minutes to allow the flavours to marry.
  7. Bind Filling: Remove the skillet from the heat. Stir in the cooled cooked rice. Taste the mixture now and adjust salt, pepper, or herbs as needed.
  8. Stuff and Arrange: Lightly grease a 9x13 inch baking dish. Place the par-boiled pepper halves cut-side up in the dish. Evenly distribute the turkey and rice filling among the pepper halves.
  9. Initial Bake: Cover the baking dish tightly with foil. Bake for 30 minutes.
  10. Cheese Finish: Remove the foil. Sprinkle the shredded cheese evenly over the top of the stuffed peppers.
  11. Final Bake and Serve: Return the dish to the oven, uncovered, for 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Remove from the oven, let rest for 5 minutes, and garnish with fresh chopped parsley before serving.