Prepare peppers by slicing in half through the stem end to the bottom. Remove seeds and the stem.
2 bell peppers
Put a small amount of water into the bottom of your baking dish. You want just enough water to cover the bottom of the dish.
Saute the onions in a hot pan for 2-3 minutes, just until they begin to soften
1 tablespoon olive oil, ¼ cup onion
Add the ground turkey, garlic and seasonings. Cook until turkey is no longer pink
½ pound turkey, 1 teaspoon garlic, ½ teaspoon chili powder, ½ teaspoon salt, ¼ teaspoon smoked paprika, ¼ teaspoon dried oregano flakes, ¼ teaspoon ground black pepper
Stir in the tomatoes
½ cup crushed tomatoes
Stir in rice and beans
½ cup black beans, 1 cup cooked brown rice
Remove from heat and add half the cheese
½ cup cheese
Divide filling into fourths and fill peppers. Place filled peppers into a baking dish.
Sprinkle peppers with remaining cheese
Cover with foil and bake for 20 minutes
Remove foil and continue baking for an additional 10-15 minutes, until filling is hot and the peppers have softened
Serve hot topped with freshly chopped parsley
Notes
To cut peppers evenly in half, start from the bottom of the pepper and cut right through the stem
Fill peppers with a smaller sized spoon, like a soup spoon. This allows you to get the filling into all the crevices of the peppers
Pack the filling in the peppers with just
Serve hot with a bit of freshly chopped parsley or cilantro for garnish
Make ahead and freezingThese stuffed peppers are perfect for making ahead of time. Prepare the peppers and the filling. Allow the filling to fully cool, then stuff the peppers and top with cheese. Cover with foil and refrigerate for up to two days. Add water to the bottom of the pan just before baking. Bake according to directions increasing baking time by 5-10 minutes.To freeze, follow directions for making ahead of time. Cover and freeze for up to two months. To use, thaw peppers then bake according to directions. Add water to the bottom of the pan, just before baking.