Step 1

Preheat oven to 425 degrees. Slice the peppers in half from stem to base and clean out all the seeds and membranes.

Step 2

Place peppers on a sheet pan and spray with cooking spray and season the inside and outside with salt and pepper. When you start to cook the rice, place peppers in a preheated oven so the stuffing and peppers are done at about the same time.Roast peppers for about 20 minutes.

Step 3

In a large skillet over medium heat, heat olive oil and add diced onions. Season with salt and pepper and cook until softened.

Step 4

When the onions are soft, add in the ground turkey and break up with a spatula. Add garlic powder, chili powder, cumin, smoked paprika, and 1/2 tsp kosher salt. Continue to cook til the ground turkey is browned and cooked through.

Step 5

When the turkey is cooked, add better than bouillon, tomato sauce, water, and uncooked rice to the pan. Stir together well and bring to a gentle boil. Reduce heat to a gentle simmer and cover the pan with a tight fitting lid.

Step 6

Cook the mixture for about 20-22 minutes until rice is cooked. Check rice by scooping a few grains out gently with a spoon. If it still has a bite, put the lid back on, and continue to cook for another couple of minutes. When the rice is all cooked remove the lid and fluff with a fork or gently toss with a wooden spoon*Note: If your lid has a hole in it that releases steam stuff a little piece of aluminum foil in it to block it.

Step 7

Evenly stuff the taco meat and rice mixture into each pepper, evenly sprinkle shredded cheese onto each pepper.Place sheet pan back into the oven to let the cheese melt, about 5 minutes.If you want to, top stuffed peppers with favorite taco toppings like diced avocado, pickled red onions, pico de Gallo, cilantro, lime crema, crushed tortilla chips, guacamole for an even more delicious and impressive meal!