Ingredients
- 1 3/4 to 2 pounds bell peppers (4 very large, I like a mix of green and red)
- 9 ounces cooked rice (brown rice, 1 cup cooked)
- 2 tablespoons oil (canola or olive oil)
- 1/2 cup yellow onion, chopped
- 3 to 4 garlic cloves
- 1 pound ground turkey
- Italian seasoning, dry (pinch)
- 1 teaspoon seasoned salt (or more)
- 1/2 teaspoon ground pepper (or more)
- 1 can (14 ounce) diced tomatoes (with italian seasoning)
- 1 to 1 1/2 cups tomato sauce (or just use enough to cover the bottom of the casserole dish)
- 8 tablespoons Parmesan cheese
- 1 cup mozzarella cheese, shredded (16 tablespoons, divided, 2 tablespoons for each pepper but you could use more)
How to Make
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Step 1: Preheat oven to 400 degrees F.
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Step 2: Cut bell peppers in half lengthwise; discard seeds and membranes. Place in a casserole dish - the bottom of the dish should be covered with a thin layer of tomato sauce.
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Step 3: In a pan, add 1 tablespoon oil; add onions, cook until translucent (5-7 minutes). Add minced garlic and cook for 2 minutes. Then add the ground turkey and Italian seasoning, cook until meat is browned. Add salt and pepper to season.
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Step 4: In a large bowl, combine the cooked ground turkey, brown rice, and diced tomatoes. Season with more season salt and pepper if needed.
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Step 5: Scoop mixture into each bell pepper half.
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Step 6: Sprinkle 1 tablespoon of Parmesan cheese over top of each pepper.
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Step 7: Covered with foil and bake for 40 minutes (for softer peppers, cook a little longer).
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Step 8: Uncover, sprinkle 2 tablespoons of mozzarella cheese over the top of each pepper, return to oven and bake an additional 5-6 minutes.
We hope you enjoy this recipe!
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