Creamy Turkey And Rice Stuffed Peppers

Step 1

Arrange a rack in the middle of the oven and heat the oven to 375°F.

Step 2

Halve 3 large bell peppers through the stem and remove the seeds and cores. Place cut-side up in a single layer in a 9x13-inch baking dish.

Step 3

Place 1 package heat-and-serve rice (or 2 cups cooked rice), 2 cups Turkey Bolognese, and 2 ounces cream cheese in a large bowl and stir to combine. Evenly divide the mixture between the peppers. Shred 4 ounces cheddar cheese if needed, then sprinkle over the peppers. Carefully pour 1 cup water into the baking dish, being careful not to get any water inside the peppers.

Step 4

Coat a large sheet of aluminum foil with cooking spray. Place spray-side down over the peppers and cover the baking dish tightly. Bake until the peppers are softened but not mushy and the filling is heated through, about 35 minutes.