Italian Turkey-Stuffed Bell Peppers

Method

1. Cut tops off bell peppers and remove seeds and membranes. Chop the edible tops finely. Set aside.

2. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until translucent, about 4 minutes. Listen for the gentle sizzle indicating moisture evaporating.

3. Add ground turkey, breaking it apart with a wooden spoon. Cook until no longer pink, about 6-7 minutes. The turkey should release juices then reabsorb them as it browns.

4. Stir in chopped pepper tops and garlic, cook for 2 minutes until fragrant. The garlic aroma should be pronounced but not burnt.

5. Remove from heat. Stir in cooked rice, half the tomato sauce, Italian herbs, salt, and pepper. Mix until combined.

6. Stuff each pepper with the turkey-rice filling. Place upright in a baking dish. Pour remaining tomato sauce around peppers.

7. Cover tightly with foil. Bake at 200°C/400°F for 25 minutes. The peppers should be just tender when pierced.

8. Remove foil, sprinkle mozzarella evenly over each pepper. Return to oven uncovered for 10-12 minutes until cheese is melted and bubbling with golden spots.

9. Let rest 3 minutes before serving. The cheese will set slightly and be easier to slice.