Stuffed Bell Peppers with Turkey and Garlic Potatoes

1Preparing the Bell Peppers Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers and set aside.

2Preparing the Filling In a large skillet, cook the ground turkey over medium heat until browned. Add the chopped onion and minced garlic (3 cloves), and cook until the onion is soft. Stir in the cooked rice, paprika, cumin, salt (½ teaspoon), and black pepper (¼ teaspoon). Add the tomato sauce and mix well. Simmer for 5 minutes, then remove from heat.

3Stuffing the Peppers Fill each bell pepper with the turkey mixture and place them in a baking dish. Sprinkle the shredded cheese on top of each stuffed pepper.

4Roasting the Potatoes (4 medium) In a bowl, toss the diced potatoes (4 medium) with minced garlic (3 cloves), olive oil (2 tablespoons), dried thyme (1 teaspoon), dried rosemary (1 teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon) until the potatoes (4 medium) are evenly coated. Spread the potatoes (4 medium) in a single layer on a baking sheet.

5Baking the Dish Place the stuffed bell peppers and the baking sheet with the potatoes (4 medium) in the preheated oven. Bake for 30-35 minutes, or until the peppers are tender and the potatoes (4 medium) are golden brown.