Poivrons farcis à la dinde et au fromage

Ingrédients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 pound lean ground turkey
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian seasoning (or oregano + basil)
• 1/2 teaspoon smoked paprika (optional, for depth)
• 1 cup cooked rice (white or brown) or cooked quinoa
• 1 cup canned diced tomatoes, drained
• 1/2 cup tomato sauce (or marinara)
• 1 cup shredded cheese (mozzarella, Monterey Jack, or cheddar)
• 2 tablespoons chopped fresh parsley or basil (optional)
• Grated Parmesan, for topping (optional)

Préparation

1. 1

   Prep the peppers: Heat oven to 375°F (190°C). Slice the tops off the peppers, remove seeds and membranes. If they don’t stand flat, trim a thin slice off the bottoms. Place in a baking dish.

2. 2

   Soften the peppers (optional but recommended): Brush or spray with oil and bake for 10 minutes while you start the filling. This helps them turn tender without overbaking the filling.

3. 3

   Cook the aromatics: Heat olive oil in a large skillet over medium. Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds.

4. 4

   Brown the turkey: Add ground turkey, salt, pepper, Italian seasoning, and smoked paprika. Cook, breaking it up, until no longer pink, 5–7 minutes.

5. 5

   Build the filling: Stir in diced tomatoes, tomato sauce, and cooked rice. Simmer 2–3 minutes to meld flavors. Taste and adjust seasoning.

6. 6

   Add cheese and herbs: Off heat, fold in half the shredded cheese and the parsley or basil.

7. 7

   Stuff and bake: Spoon the filling into the peppers, mounding slightly. Top with the remaining cheese. Cover loosely with foil and bake 20 minutes. Remove foil and bake 10–15 more minutes, until the peppers are tender and the cheese is bubbly.

8. 8

   Finish and serve: Sprinkle with Parmesan if you like. Let rest 5 minutes, then serve warm.