First, preheat the oven to 400°F. Then, prepare the bell peppers by cutting the tops off evenly and removing the core and the seeds. Do not discard the tops, set them aside for later.
Next, in a large nonstick skillet over medium heat, heat the olive oil. Add the chopped onion and cook just until soft, about 5 minutes. Add in the tomato paste and chopped garlic and continue to cook until fragrant, about 1 minute more. Drop in the ground turkey and cook while breaking up the meat for about 6 minutes, or until there’s no more pink. Drain out the fat.
4 Tsp Olive Oil, 2 Cloves of Garlic, 1 Yellow Onion, 2 Tbsp tomato paste, 16 Oz ground turkey
After draining, return the turkey mixture to the skillet and stir in the cooked rice. Season with oregano, cumin, salt, and pepper. If needed, let the mixture simmer just until the liquid has reduced slightly, about 5 minutes.
½ Cup rice, 1 Tsp dried oregano, ½ Tsp ground cumin, ¼ Tsp Ground Pepper, ¼ Tsp salt
Then, transfer the prepared peppers to an 8x8 baking dish and drizzle each one with olive oil. Spoon the turkey mixture into each pepper, then cover each pepper with its pepper top. Then, pour the vegetable broth, or stock, in the bottom of the dish.This will add extra flavor and help the peppers stay moist while baking and create a yummy sauce to use later.
6 Bell pepper, 1 Cup vegetable broth
Bake the stuffed peppers in the preheated oven for 35 minutes, or until the desired softness is reached.
Finally, transfer the hot peppers to serving plates and garnish with sour cream, parsley, grated parmesan, or any of your favorite garnishes!
sour cream, Parsley, Grated Parmesan Cheese
Notes
Storing Stuffed Bell PeppersTo store baked stuffed peppers: first, transfer the peppers to an airtight container and seal with the lid. Then, transfer the peppers to the fridge and store them for up to 4 days. Always label the date on the outside of the container to keep up with freshness. Reheat in the oven.
Keyword bell peppers, main dish, peppers, stuffed peppers, weekday dinner