Stuffed Bell Peppers Recipe
- 8 bell peppers, any color
- 2-4 tablespoons olive oil
- 1 lb. lean ground turkey
- ½ tsp Garlic powder
- 1 onion, finely diced
- 4 Roma tomatoes, seeded and finely diced
- Red pepper flakes, as needed
- 1 cup cooked long-grain and wild rice
- 1 1/2 cups grated pepper Jack cheese
- Salt and ground black pepper
Preheat the oven to 350 degrees F.
Cut the tops off the peppers and use a spoon to scoop all seeds and as much of the inside of the peppers as you can. Place the peppers cut-side up in a baking dish. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, or coat the skillet with non-stick spray. Add the turkey and season with salt, pepper, and garlic powder while browning. Either drain the fat from the cooked turkey, or move turkey to a plate lined in paper towels.
Remove remaining fat from skillet and heat 2 tablespoons of olive oil. Add onion until softened, then add tomatoes. Season with salt, pepper, and Garlic powder. Continue to cook until all vegetables are heated through. Add the turkey and cooked rice into the skillet and stir until evenly mixed. Add in 1c of cheese until melted. Using a spoon, fill the peppers with the turkey rice mix. Top each of the peppers with cheese. Coat the bottom of the baking dish with water and drizzle olive oil over all peppers. Cover with foil and bake for 30 minutes. Uncover and bake an additional 15 minutes or until the cheese is melted and slightly brown.