- 35-40 minutes min
Submitted by Damaris Phillips
- 2 Tbsp olive oil
- 1 1⁄2 lb ground turkey
- 2 tsp kosher salt
- 2 tsp freshly ground black pepper
- 1 C cooked brown rice
- 1 (14 1⁄2-oz) can fire-roasted diced tomatoes, drained
- 1⁄4 C chopped fresh parsley, plus more for garnish
- 2 tsp fresh thyme, chopped
- 4 large red, orange or yellow bell peppers, tops removed, ribs and seeds removed
- 2 oz Fontina cheese, sliced
Preheat the oven to 400°.
In a skillet, heat 1 tablespoon of the oil over medium heat. When the oil is hot, add the turkey, 1–1/2 teaspoons of the salt, and 1–1/2 teaspoons of the black pepper and sauté until the meat is just cooked through, about 6 minutes. Let the turkey cool just slightly, then add the rice, tomatoes, parsley and thyme, and stir to combine all the ingredients.
Rub the bell peppers with the remaining 1 tablespoon oil inside and out and season the outside of the peppers with the remaining 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Divide the filling among the peppers. Press and pack the mixture into the peppers so that all of the filling is used and comes just to the top of the peppers.
Place a few pieces of cheese on the top and place in an 8-inch square casserole dish. Bake until each pepper has softened but still holds its shape and the center is hot and the cheese is golden brown, 35 to 40 minutes. Garnish with parsley and serve immediately. Serves 4.