A delightful twist on the classic stuffed bell peppers, featuring a savory filling and a cheesy topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking of the peppers.
Cut the tops off the bell peppers and remove the seeds and membranes.
Save the tops to use as lids or chop them up for another recipe.
Place the peppers cut-side down on a microwave-safe plate, cover, and microwave on high for 3 minutes to soften them slightly.
Microwaving the peppers helps reduce the baking time.
In a large skillet, cook the ground turkey over medium heat until browned, about 5 minutes.
Break up the turkey with a spatula as it cooks for even browning.
Add the chopped onion and minced garlic to the skillet and cook until softened, about 3 minutes.
Stir frequently to prevent the garlic from burning.
Stir in the cooked rice, half of the tomato sauce, salt, and black pepper. Mix well and heat through.
Taste the mixture and adjust the seasoning if needed.
Remove the skillet from heat and stir in half of the shredded cheese.
Adding the cheese while the mixture is hot helps it melt evenly.
Fill each pepper with the turkey mixture and place them upright in a baking dish.
Pack the filling gently to avoid breaking the peppers.
Pour the remaining tomato sauce over the stuffed peppers and cover the dish with foil.
Covering the dish helps retain moisture during baking.
Bake in the preheated oven for 30 minutes, then uncover and sprinkle the remaining cheese on top. Bake for an additional 15 minutes.
Baking uncovered at the end allows the cheese to melt and brown slightly.
Serve the stuffed peppers warm, garnished with fresh herbs if desired.
Pair with a side salad for a complete meal.
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