Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F.
- Heat about 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Cook the ground turkey until fully cooked, breaking it up with a spatula or wooden spoon. Push it to one side of the skillet.
- Add a few more drizzles of olive oil and stir in the diced onions and minced garlic. Cook for 1-2 minutes until fragrant, and mix it back with the ground turkey.
- Add the Italian seasoning, canned diced tomatoes, and cooked rice. Mix evenly. Season with salt and pepper to taste. Stir in the chopped parsley and 1/2 cup of the mozzarella cheese and combine. Remove from heat and set aside.
- Cut each pepper in half, from top to bottom. Remove the seeds and stem. Drizzle the inside of the peppers with a little bit of olive oil and sprinkle with a few pinches of salt and pepper. Cut a thin slice off the bottom of each pepper half so it doesn’t tip over.
- Fill the peppers with the prepared filling evenly. Arrange them on a 9x13 inch baking dish (filling side up). Add about 1/3 cup of water to the bottom of the pan. Cover the pan tightly with aluminum foil.
- Bake, covered, for 30 to 35 minutes or until the peppers are tender.
- Uncover, and top the peppers with the remaining mozzarella and the parmesan cheese. Return to the oven (uncovered) and bake for another 10-12 minutes until melted. Broil for 1-2 minutes until golden brown on top. Garnish with parsley. Serve immediately.
Nutrition
Notes
Cook the rice according to package directions. To make 1 1/2 cups of cooked rice, use 3/4 cup uncooked rice (rice expands). There is no need to par-boil the peppers beforehand. Choose peppers that are about the same size. Cut a thin flat slice off the bottom of each pepper half so it doesn’t tip over.
Make ahead: The filling can be made up to 2 days ahead and refrigerated. You can also assemble the peppers with the filling and refrigerate for up to 2 days. Bake for an extra 5 minutes or so.
Freezing: Assemble the peppers with the filling (do not top with cheese yet) and store in freezer-friendly bags or containers for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding an extra 5 minutes or so to the baking time.
Reheat from frozen: Follow baking directions in the recipe card, but instead of 30-35 minutes in the oven, do 50 to 60 minutes or until completely warm in the center.
Substitutions and variations: Use any type of rice, quinoa, couscous, orzo, farro, or cauliflower rice. Substitute ground turkey with ground chicken, beef, pork, or Italian sausage. Add sauteed veggies of your choice.