Ingredients:

  • large Bell Peppers (mixed colours recommended)
  • tbsp Olive Oil (divided)
  • medium Yellow Onion, finely diced
  • cloves Garlic, minced
  • lb Lean Ground Turkey (93% lean or higher)
  • cups Cooked Long-Grain White Rice (cooled)
  • (14.5 oz) can Diced Tomatoes, drained
  • /4 cup Fresh Parsley, chopped
  • tsp Dried Oregano
  • /2 tsp Smoked Paprika
  • tsp Worcestershire Sauce
  • large Egg, lightly beaten
  • cup Sharp Cheddar Cheese, grated
  • Salt and freshly ground Black Pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Slice the tops off the peppers, carefully scoop out the seeds and membranes, leaving the shells intact. Lightly brush insides with 1 tbsp olive oil, season with salt and pepper, and set aside.
  2. Heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Sauté the diced onion until translucent (about 5 minutes). Add minced garlic and cook for 1 minute more until fragrant.
  3. Add the ground turkey to the skillet. Break it up with a spoon and cook until no longer pink throughout. Drain off any excess liquid.
  4. Stir in the drained diced tomatoes, dried oregano, smoked paprika, and Worcestershire sauce. Cook for 2 minutes, allowing the spices to bloom. Remove from heat.
  5. Transfer the meat mixture to a large bowl. Add the cooled cooked rice, fresh parsley, and the lightly beaten egg. Season generously with salt and pepper. Mix thoroughly until just combined.
  6. Carefully spoon the turkey mixture evenly into the hollowed-out pepper shells, packing them gently but firmly. Arrange the stuffed peppers snugly in a 9x13 inch baking dish.
  7. Cover the baking dish tightly with foil. Bake for 30 minutes.
  8. Remove the foil, sprinkle the grated cheddar cheese over the top of each pepper. Return to the oven (uncovered) for another 10–15 minutes, or until the cheese is melted and bubbly and the peppers are tender.