Savory Turkey-Stuffed Peppers: A Delicious Twist!

Step 1

Begin by gently heating olive oil in a sizable saucepan over medium heat. Toss in the ground turkey, diced onion, and minced garlic, then flavor the mixture with a touch of red pepper flakes, adobo seasoning, and fragrant oregano. Sauté until the turkey is nicely browned and the onion turns translucent, which typically takes around 10 minutes.

Step 2

Save a portion of 1/2 cup of tomato sauce for later use. Combine the rest of the tomato sauce with water and rice into the turkey medley in the pan. Let it gently simmer and cover it. Stir occasionally as it cooks until the rice reaches a tender consistency, usually about 30 minutes.

Step 3

In the meantime, prepare the bell peppers by removing their stems and tops. Carefully deseed and clean out the peppers, ensuring there are no excess ribs, then give them a good rinse. Place the prepped peppers on a microwave-safe plate, cover them, and microwave for 3 minutes.

Step 4

As the peppers cook, preheat your oven to 350 degrees F (175 degrees C). Next, spread the reserved tomato sauce evenly at the bottom of a baking dish. Arrange the parboiled peppers in the dish securely to prevent them from tipping over during baking. Gently fill each pepper halfway with the flavorful turkey-rice mixture. Sprinkle a generous cup of cheese over the first layer of filling. Proceed to add the remaining filling and top it off with the rest of the cheese.

Step 5

Bake the assembled dish in the preheated oven until the peppers turn tender, which usually takes about 30 minutes. For a crispy, golden-brown finish, broil the dish in the last 3 minutes of baking.