Turkey-Filled Peppers from 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

Warm 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 onions have softened, which should take about 10 minutes.

Step 2

Set aside half a cup of tomato sauce for later. Stir the rest of the tomato sauce, along with the water and rice, into the turkey mixture. Let it come to a gentle simmer, then cover the pan and cook, stirring every now and then, until the rice is tender—this usually takes around 30 minutes.

Step 3

While the filling cooks, get your peppers ready. Cut off the tops and stems, then carefully remove the seeds and ribs inside. Give them a quick rinse and place them on a microwave-safe plate. Cover 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 in the bottom of a baking dish. Stand the peppers upright in the dish so they don’t tip over, then fill each one halfway with the turkey and rice mixture. Sprinkle about a cup of cheese over the filling, add the rest of the filling on top, and finish with more cheese.

Step 5

Pop the dish in the oven and bake until the peppers are tender, which should take around 30 minutes. For a golden, bubbly finish, switch to the broiler for the last 3 minutes. Keep an eye on them so they don’t burn!