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1
Fill a large pot with water and bring to a boil.
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2
Meanwhile, rinse peppers in cold water and remove the tops and seeds.
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3
Use a spoon to remove excess membrane and seeds (be careful not to puncture the bottom or sides of the pepper!
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4
).
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5
Place peppers in the boiling water for approximately 3 minutes.
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6
Skin should be slightly softened.
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7
Drain and set aside to cool.
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8
At this point, if you arent using instant rice, its a good time to cook up that rice.
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9
I used a special blend from TJs of rice, orzo and pilaf but any rice will do.
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10
Melt butter in a saucepan and brown rice over low heat (you can skip this step, but why wouldnt you want buttery, delicious rice??).
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11
Then follow cooking instructions on your package of rice once the rice has slightly browned.
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12
While the rice cooks, preheat the oven to 350 degrees F and brown ground turkey and onions in olive oil over medium heat.
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13
Once turkey starts to brown, add chopped garlic and cook for another minute or two.
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14
Then add tomato sauce and cook until heated through.
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15
Stir in rice.
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16
Fill peppers evenly with the rice mixture and top with shredded cheese (I used a light Mexican blend), if desired.
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17
Place on a baking sheet and cook in the oven for 10 minutes.
