Ingredients
- 5 bell peppers any color
- 2 teaspoons olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 pound lean ground turkey
- 1 14.5-ounce can fire-roasted tomatoes (or diced tomatoes)
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1 teaspoon chili powder
- 1 1/2 teaspoons smoked paprika
- Kosher salt and black pepper to taste
- 1 cup cooked brown rice
- 1 cup shredded cheddar cheese
- Fresh cilantro chopped (optional, for garnish)
Instructions
- Preheat your oven to 425°F. Wash the bell peppers, cut off the tops, remove the seeds and membranes. Blanch the peppers in a pot of boiling water for 5 minutes to lightly soften them, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion for about 5 minutes until softened. Add the minced garlic and cook for 1 minute.
- Add the ground turkey and cook until browned. Stir in the fire-roasted tomatoes, dried oregano, dried thyme, dried basil, chili powder, paprika, salt, pepper, and cooked brown rice. Let the mixture simmer for 5 minutes.
- Spoon the meat and rice mixture into each pepper. Top each filled pepper with shredded cheddar cheese.
- Place the stuffed peppers in a baking dish and bake for 15-20 minutes until the peppers are tender and the cheese is melted and bubbly. Garnish with fresh cilantro if desired, and serve warm.
