Turkey-Stuffed Peppers by Acorn

Ingredients

• 1 tablespoon olive oil
• 1 ¼ pounds ground turkey
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 pinch red pepper flakes, or to taste
• 1 pinch adobo seasoning, or to taste
• 1 pinch dried oregano, or to taste
• 1 (24 ounce) jar tomato sauce
• 1 ½ cups water
• ¾ cup uncooked white rice
• 2 medium red bell peppers
• 2 medium orange bell peppers
• 2 medium yellow bell peppers
• 2 cups shredded Mexican cheese blend

Step 1

Gently heat some olive oil in a large pan over medium heat. Toss in the ground turkey, chopped onion, and garlic, then season everything with red pepper flakes, adobo seasoning, and oregano. Cook it all together until the turkey is nicely browned and the onion turns soft and translucent—this usually takes about 10 minutes.

Step 2

Set aside half a cup of the tomato sauce for later. To the rest, add water and rice, then stir it into the turkey mixture. Bring everything to a gentle simmer, cover the pan, and let it cook, giving it a stir now and then, until the rice is tender—about 30 minutes.

Step 3

While that’s cooking, prepare the peppers by cutting off their tops and stems. Carefully remove the seeds and membranes, then give them a quick rinse. Pop the peppers onto a microwave-safe plate, cover them, and microwave for about 3 minutes to soften them up a bit.

Step 4

Preheat your oven to 350°F (175°C). Spread the reserved tomato sauce evenly on the bottom of a baking dish. Arrange the peppers standing up in the dish so they don’t tip over. Fill each pepper about halfway with the turkey and rice mixture, then sprinkle a cup of cheese over the filling. Top with the rest of the turkey mixture and finish off with the remaining cheese.

Step 5

Bake everything for around 30 minutes, until the peppers are tender. For a nice golden, crispy top, switch the oven to broil for the last 3 minutes. Keep an eye on them so they don’t burn!