Remove the core and the seeds gently. And place them in the baking tray by keeping the hollow side facing up.
Make the filling
Place a pan over medium heat. Add ground turkey and cook until it is done.
Stir in a can of diced tomato(14oz) along with this liquid.
Now add spinach, cooked rice, chopped parsley, salt, and paprika.
And sauté until non-liquid is seen.
Remove it from the heat. And now toss in ¾ quantity of the sharp cheddar cheese.
And mix them gently.
Assemble
Next, fill the peppers with the turkey mixture by packing it tightly.
Now sprinkle the remaining ¼ quantity of the cheese over the top.
Baking
And bake the peppers for about 20-30 minutes or until the edges wilt and the center of the stuffing turns warm(until it reaches 165°F).
ENJOY!!
Notes
This recipe is good to make for 6 bell peppers of medium size. Storing Ideas:Store the leftovers in the refrigerator or freezer depending on how long you prefer to store them.Storing. Both the filling and the turkey stuffed pepper are freezer-friendly. Use an airtight, freezer-safe container to store in the refrigerator or the freezer.The filling is good to use after four days when refrigerated and up to four months when stored in the freezer.Thawing. To thaw, place the stuffed peppers in the refrigerator overnight or gently reheat them in the microwave.Reheating. You may reheat by oven or microwave method.