In a skillet over medium heat, add
Olive Oil (2 Tbsp)
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)
Ground Turkey (1 lb)
. Cook, stirring, for 5-7 minutes.
Chicken Bouillon Cube (1)
Fresh Oregano (1/4 tsp)
Dried Basil (1/2 tsp)
. Stir in. Add
Tomato Paste (2 Tbsp)
and season with
Ground Black Pepper (to taste)
White Rice (1 1/2 cups)
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.
Bake at 350 degrees F (180 degrees C) for 15-20 minutes.