Step 1

Preheat oven to 375 degrees F.

Step 2

Heat about 1 tablespoon of olive oil in a large deep skillet over medium high heat. Cook the ground turkey until fully cooked, breaking it up with a spatula or wooden spoon. Push it to one side of the skillet.

Step 3

Add a few more drizzles of olive oil and stir in the diced onions and minced garlic. Cook for 1-2 minutes until fragrant, and mix it back with the ground turkey.

Step 4

Add the Italian seasoning, canned diced tomatoes and cooked rice. Mix evenly. Season with salt and pepper to taste. Stir in the chopped parsley and ½ cup of the mozzarella cheese and combine. Remove from heat and set aside.

Step 5

Cut each pepper in half, from top to bottom. Remove the seeds and stem. Drizzle the inside of the peppers with a little bit of olive oil and sprinkle with a few pinches of salt and pepper. It doesn’t have to be precise. Tip: Cut a thin slice off the bottom of each pepper half so it doesn’t tip over.

Step 6

Fill the peppers with the prepared filling evenly. Arrange them on a 9x13 inch baking dish (filling side up). Add a little bit of water to the bottom of the pan, about ⅓ cup. The water will allow the peppers to steam and tender as they cook. Cover the pan tightly with aluminum foil.

Step 7

Bake, covered, for 30 to 35 minutes or until the peppers are tender.

Step 8

Uncover, and top the peppers with the remaining mozzarella and the parmesan cheese. Return to the oven (uncovered) and bake for another 10-12 minutes until melted. Broil for 1-2 minutes until golden brown on top. Garnish with parsley. Serve immediately. Enjoy!