Ingredients:

  • 6 large bell peppers (red, yellow, or orange)
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 1 lb lean ground turkey (93/7 blend)
  • 1 cup cooked long-grain white rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 14.5 oz fire-roasted diced tomatoes, drained
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp cumin
  • 1.5 cups shredded sharp cheddar cheese
  • 1 tbsp fresh cilantro, chopped for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C). Slice the tops off your 6 large bell peppers and remove the seeds and membranes. Place them upright in your baking dish, drizzle with 1 tbsp extra virgin olive oil and 0.5 tsp sea salt, and bake for 15 minutes until slightly softened and vibrant.
  2. Heat a large skillet over medium high heat. Add the 1 lb lean ground turkey and the diced yellow onion. Cook for about 5 to 7 minutes until the turkey is browned and onions are translucent. Break the meat into small crumbles as it cooks to ensure even browning.
  3. Stir in the 3 cloves of minced garlic and 1 tbsp tomato paste. Cook for 1 minute until the garlic is fragrant and the paste turns a deep brick red. This removes the raw metallic taste from the paste.
  4. Add the 14.5 oz fire roasted diced tomatoes (with their juices), 1 tsp smoked paprika, 1 tsp dried oregano, and 0.5 tsp cumin. Simmer for 3 minutes until the liquid reduces slightly and the sauce thickens.
  5. Fold in the 1 cup of cooked white rice. Mix everything thoroughly and let it cook for another 2 minutes until the rice has absorbed the savory tomato juices. Taste the mixture now — it should be bold and well seasoned.
  6. Remove the peppers from the oven. Carefully spoon the turkey and rice mixture into each shell, packing it down gently. You want them full but not bursting, as the filling will expand slightly as it reheats.
  7. Top each pepper with a generous mound of the 1.5 cups shredded sharp cheddar cheese. I like to press the cheese down a bit so it sticks to the filling and doesn't just slide off during the melt.
  8. Return the dish to the oven and bake for 20 minutes until the cheese is completely melted and starting to develop golden brown spots. If you want a real crunch, you can broil them for the last 60 seconds.
  9. Remove from the oven and let them sit for 5 minutes. This is crucial — it allows the juices to settle so they don't pour out the moment you cut into them. Sprinkle with 1 tbsp fresh cilantro and serve hot.