Italian Turkey-Stuffed Bell Peppers with Tomatoes and Mozzarella

Method

1. Preheat oven to 200°C (400°F). Cut the tops off the bell peppers and remove seeds and membranes. Chop the tops finely and set aside.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey and cook for 5-7 minutes, breaking apart with a wooden spoon, until no longer pink and internal temperature reaches 75°C (165°F). Transfer to a bowl.

3. Add remaining olive oil to the same skillet. Sauté diced onion for 3-4 minutes until translucent and edges begin to caramelize—you want golden color, not burnt. Add minced garlic and cook 30 seconds until fragrant.

4. Add the chopped pepper tops, oregano, basil, red pepper flakes, salt, and pepper. Stir and cook for 2 minutes until softened. Pour in diced tomatoes and simmer for 5 minutes until slightly reduced.

5. Remove from heat. Stir in cooked rice, turkey, and half the parmesan. Mix until combined—the filling should hold together but remain moist.

6. Stand peppers upright in a baking dish just large enough to hold them snugly. Divide filling equally among peppers, pressing down gently and mounding slightly on top.

7. Pour 1/2 cup water into the bottom of the dish. Cover tightly with foil and bake for 25 minutes.

8. Remove foil, top each pepper with mozzarella and remaining parmesan. Bake uncovered for 10-12 minutes until cheese is melted, bubbly, and golden brown in spots. The peppers should be tender but still hold shape.

9. Let rest 3 minutes before serving. The cheese will be dangerously hot—warn your guests.

10. Serve immediately with a side salad for a complete Mediterranean meal.