Italian Stuffed Bell Peppers with Ground Turkey and Brown Rice

Method

1. Step 1: Preheat oven to 190°C (375°F). Slice the tops off the bell peppers and scoop out seeds and white membranes. If peppers wobble, slice a thin sliver off the bottom to stand them upright. Arrange in a 9x13-inch baking dish. The hollow peppers should smell sweet and grassy.

2. Step 2: Heat olive oil in a large skillet over medium heat. Add onion and cook 3-4 minutes until translucent and soft. Add garlic and cook 30 seconds until fragrant, not browned. Add ground turkey, breaking it up with a wooden spoon. Cook 5-6 minutes until no pink remains and an instant-read thermometer inserted into the thickest part registers 75°C (165°F).

3. Step 3: Stir in Italian herbs, salt, black pepper, and red pepper flakes. Pour in marinara sauce and cook 2 minutes until bubbly. Remove from heat. Fold in cooked brown rice, breadcrumbs, half the mozzarella, and Parmesan. Taste and adjust salt. The filling should be moist but hold together.

4. Step 4: Spoon filling into peppers, packing gently and mounding slightly. Top with remaining mozzarella. Pour water into the bottom of the baking dish. Cover tightly with foil and bake 25 minutes. Remove foil and bake 10-15 minutes more, until cheese is golden and bubbling and peppers are tender when pierced with a knife. Filling should reach 75°C (165°F).

5. Step 5: Rest 5 minutes before serving. Garnish with torn fresh basil. Serve with a simple green salad if desired.