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1
Preheat the oven to 375u00b0F.
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2
Slice the tops from the bell peppers and remove the internal seeds, stem and membrane. Arrange the peppers open side up in a glass casserole dish.
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3
Pro tip: If bell peppers cannot stand up on their own, slice them in half vertically so that the halves can lay on their sides.
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4
Finely chop the onion and pepper tops. Mince the garlic.
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5
Set an extra-large skillet over medium-high heat and add the olive oil. Allow the oil to heat, then add the onion, peppers, ground turkey, salt, black pepper, oregano and thyme. Cook the turkey and vegetables for 7-8 minutes, breaking up the meat with a spatula, until it is thoroughly browned and the vegetables are soft. Stir in the garlic and cook for 30 seconds longer, until fragrant.
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6
Add the diced tomatoes and rice to the skillet, and stir to combine with the turkey. Reduce the heat to medium-low, and simmer for 2-3 minutes. Remove the skillet from the heat.
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7
Divide the turkey mixture evenly between each bell pepper, firmly packing it into the cavities. Sprinkle the top of each pepper with a heaping tablespoon of shredded cheese.
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8
Carefully pour enough water into the casserole dish to rise 1/2 inch up the sides of the peppers.
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9
Pro tip: Use chicken broth instead of water for a more savory spin on these stuffed peppers.
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10
Spray a sheet of aluminum foil with nonstick cooking spray. Lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish.
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11
Bake the stuffed peppers for 50 minutes on the middle rack of oven, until the peppers can be easily pierced with a fork.
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12
Remove the foil and continue baking for 10-15 minutes longer, until the cheese on top is golden-brown.
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13
Check to see that stuffed peppers are done. Remove from oven or add time as needed.
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14
Allow the peppers to rest for 5-10 minutes. Serve and enjoy.
