Stuffed Peppers

In a skillet over medium heat, add Olive Oil (2 Tbsp) . Cook Onion (1) and Cubanelle Pepper (1/2) until translucent, about 2 minutes.

Meanwhile, into a pot with boiling water, add Assorted Color Bell Peppers (4) . Cook for 5 minutes to soften.

Into the skillet, add Garlic (3 cloves) and Ground Turkey (1 lb) . Cook, stirring, for 5-7 minutes.

Add Chicken Bouillon Cube (1) , Fresh Oregano (1/4 tsp) , and Dried Basil (1/2 tsp) . Stir in. Add Tomato Paste (2 Tbsp) and season with Ground Black Pepper (to taste) .

Stir in White Rice (1 1/2 cups) . Add Tomato Sauce (1 cup) and mix to combine.

Spoon rice filling into each pepper and top with Mozzarella Cheese (to taste) . Place finished peppers in an oven-safe dish.