Step 1

Preheat oven to 350°F.

Step 2

Prepare rice according to the instructions on the package. Set aside.

Step 3

Cut the bell peppers in half lengthwise, removing the stems and seeds. Set aside.

Step 4

Heat oil in a 12-inch cast iron skillet over medium heat. Add onions and cook until tender, about 3 minutes. Add ground turkey and season generously with salt. Use the tip of a spatula to break the turkey into small granular chunks. Cook until turkey is no longer pink, about 5-7 minutes.

Step 5

Stir in the cooked rice, tomato, cumin, chili powder, garlic powder, and optional jalapeño. Heat for 3-4 more minutes, mixing well so spices incorporate evenly. Taste the filling—if it tastes bland, add a bit more salt to help the spices pop. Sometimes a slash of water helps to distribute the spices throughout the dish.

Step 6

Using a large spoon or spatula, pack each pepper to the brim with the turkey filling. Set filled peppers aside on a plate or counter until the skillet is empty. Spoon any leftover filling evenly on each pepper.

Step 7

Arrange the peppers back in the skillet, cavity side up, and bake for 25-30 minutes uncovered. Remove from the oven, top each pepper with 1-2 tablespoons of cheese, and place back in the oven for 5 more minutes or until cheese is melted. Serve topped with fresh cilantro and optional hot sauce, salsa, sour cream, and avocado.