Classic Ground Turkey and Rice Stuffed Bell Peppers

1Preheat your oven to 375°F (190°C). Prepare the bell peppers by slicing off the tops and removing the internal ribs and seeds; lightly season the inside of each pepper with a pinch of salt.

2Place the peppers upright in a 9x9 inch baking dish. Pour 1/4 cup of water into the bottom of the dish, cover tightly with aluminum foil, and par-bake for 15 minutes to ensure the peppers are tender without overcooking the filling.

3While the peppers are par-baking, heat the olive oil (1 tablespoon) in a large skillet over medium-high heat. Add the diced onion and sauté for 5 minutes until soft and translucent.

4Add the ground turkey to the skillet and cook for 6 to 8 minutes, breaking the meat into small crumbles with a spatula, until it is browned and no longer pink.

5Stir in the minced garlic (3 cloves), oregano, smoked paprika (½ teaspoon), salt, and pepper. Cook for 1 minute until the spices are fragrant, being careful not to burn the garlic (3 cloves).

6Incorporate the cooked rice and 1 cup of the tomato sauce into the turkey mixture. Stir well and simmer for 2 to 3 minutes over medium heat until the sauce has slightly thickened and coated the grains.

7Remove the peppers from the oven and carefully drain any remaining water from the baking dish. Spoon the turkey and rice mixture into each pepper, pressing down gently to pack the filling to the top.

8Top each stuffed pepper with the remaining tomato sauce and a generous layer of shredded cheese.

9Return the dish to the oven and bake uncovered at 375°F (190°C) for 20 to 25 minutes until the peppers are fork-tender and the cheese is bubbly with golden-brown spots.

10Let the peppers rest for 5 minutes before serving to allow the filling to set. Garnish with fresh parsley (2 tablespoons) and serve warm.