Ground Turkey Stuffed Peppers

Directions

1. Prepare the Peppers:
   • Preheat the oven to 375°F
   • Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them well.
   • If the peppers don’t stand upright, slice a small portion off the bottoms to create a flat base without puncturing the pepper.
2. Prepare the Filling:
   • In a Hestan 11” ProBond Skillet, heat a tablespoon of olive oil over medium heat.
   • Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
   • Add the ground turkey to the skillet. Break it up using a spatula and cook until it’s no longer pink and cooked through.
   • Stir in the cooked rice, diced tomatoes, black beans, ground cumin, chili powder, paprika, salt, and pepper. Cook for an additional 2-3 minutes to let the flavors meld.
3. Stuff the Peppers:
   • Place the bell peppers upright in a Hestan OvenBond Square Baker.
   • Fill each pepper with the ground turkey and rice mixture, pressing down gently to pack the filling.
   • If there’s any leftover filling, you can sprinkle it around the peppers in the baking dish.
4. Bake:
   • Cover the Hestan OvenBond Square Baker with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
5. Add Cheese and Finish Baking:
   • Remove the foil and sprinkle shredded cheddar cheese over the tops of the stuffed peppers.
   • Put the baking dish back in the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
6. Serve:
   • Carefully remove the stuffed peppers from the oven.
   • Garnish with chopped fresh parsley or cilantro if desired.
   • Serve the stuffed peppers warm as a delicious and wholesome meal.