2cupsprovolone cheesegrated (mozzarella/cheddar also works)
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Wash the peppers and cut off the top where the stem is at. Use a knife to carefully cut out the seeds.
Place the peppers in a casserole dish and bake in the oven while preparing the stuffing ingredients.
Heat a skillet over medium heat. Spray with cooking spray and sauté the onions until softened, about 3-4 minutes. Add the garlic and sauté for an additional 30 seconds.
Add the ground turkey to the skillet and use a spoon to break up the meat as it browns. Use a spoon to remove any excess fat and discard.
Add the tomatoes, cooked rice, oregano, basil, Worcestershire sauce, salt, pepper, and simmer for 10 minutes.
Stir half of the provolone cheese into the ground turkey mixture. Remove the peppers from the oven. Use a spoon to scoop the mixture into the peppers. Depending on the size of the peppers there may be a bit of extra filling. Add to a small casserole dish to cook with the peppers.
Bake the peppers covered for 30 minutes. Remove from the oven and top with remaining cheese.
Return to the oven and continue to bake uncovered for 10 minutes or until the cheese is bubbling and the peppers are fork tender.
Notes
Storage and Reheating Instructions
Store leftover stuffed peppers in an airtight container for 3-4 days. Reheat in a baking dish at 350 degrees until warmed through.
Make ahead directions: Make the filling the up to two days in advance, stuff the peppers and store in an airtight container. Bake as directed (may take a few extra minutes if not pre baking the peppers).