A delightful twist on the classic stuffed bell peppers, featuring Italian-inspired flavors and a cheesy topping.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking of the stuffed peppers.
In a large skillet, cook the ground turkey and diced onion over medium heat until the turkey is browned and the onion is softened.
Stir frequently to prevent sticking and ensure even cooking.
Cut the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a baking dish.
Choose peppers that can stand upright for easier stuffing.
In a mixing bowl, combine the cooked turkey mixture, cooked rice, 1 cup of marinara sauce, oregano, salt, and black pepper.
Ensure the filling is well mixed for consistent flavor.
Stuff each bell pepper with the turkey and rice mixture, pressing down gently to fill completely.
Don't overfill to prevent spilling during baking.
Pour the remaining marinara sauce around the peppers in the baking dish. Cover the dish with foil and bake for 40 minutes.
Covering the dish helps steam the peppers, making them tender.
Remove the foil, sprinkle the mozzarella and parmesan cheeses over the peppers, and bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.
For a golden crust, broil for the last 2 minutes.
Serve the stuffed peppers hot, garnished with fresh basil if desired.
Pair with a side salad for a complete meal.
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