A delightful twist on classic stuffed bell peppers, featuring a flavorful filling of seasoned ground turkey, rice, and vegetables, topped with melted cheese.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and saves time later.
Cut the tops off the bell peppers and remove the seeds and membranes inside.
Use a small knife to carefully remove the membranes for a clean cavity.
In a large skillet, cook the ground turkey over medium heat until browned, breaking it up as it cooks.
Stir frequently to ensure even browning and prevent sticking.
Add the diced onion and minced garlic to the skillet and sauté until softened.
Cook until the onion becomes translucent for the best flavor.
Stir in the cooked rice, diced tomatoes, salt, black pepper, and oregano. Mix well to combine.
Taste the mixture and adjust seasoning as needed.
Stuff each bell pepper with the filling mixture and place them upright in a baking dish.
Pack the filling gently to ensure the peppers hold their shape.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Covering the dish helps the peppers cook evenly and retain moisture.
Remove the foil, sprinkle the shredded cheddar cheese on top of each pepper, and bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.
For a golden crust, broil for the last 2 minutes.
Serve the stuffed bell peppers warm, garnished with fresh herbs if desired.
Pair with a side salad or crusty bread for a complete meal.
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