A delightful twist on the classic stuffed peppers, featuring a flavorful filling and a cheesy topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking throughout the dish.
Cut the tops off the bell peppers and remove the seeds and membranes. Blanch them in boiling water for 5 minutes, then drain.
Blanching the peppers softens them slightly, making them easier to stuff and cook.
In a skillet, cook the ground turkey and onion over medium heat until the meat is browned and the onion is softened.
Stir frequently to prevent sticking and ensure even cooking.
Add the garlic, tomato sauce, cooked rice, and Italian seasoning to the skillet. Stir well and let it simmer for 5 minutes.
Simmering allows the flavors to meld together beautifully.
Stuff the prepared bell peppers with the filling mixture and place them in a baking dish.
Pack the filling tightly to ensure each pepper is fully stuffed.
Sprinkle the shredded cheddar cheese on top of the stuffed peppers.
For a golden crust, use a mix of cheddar and Parmesan cheese.
Bake in the preheated oven for 25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Check the peppers halfway through to ensure they are cooking evenly.
Serve the stuffed peppers warm, garnished with fresh parsley if desired.
Pair with a side salad for a complete meal.
