Ingredients:
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Directions:
Bring 4 quarts of water to a boil in a large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and the bell peppers. Cook until the peppers just begin to soften, about 3 minutes. Using a slotted spoon, remove the peppers from the pot, drain excess water from inside the peppers, and place the peppers cut side up on paper towels. Return the pot to a boil; add the rice and boil until tender, about 13 minutes. Drain the rice and transfer it to a large bowl; set aside.
Adjust an oven rack to the middle position and heat the oven to 350 degrees.
Meanwhile, heat the oil in a large 12-inch heavy-bottomed skillet oven medium-high heat until almost smoking. Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the turkey and cook, breaking up the meat into small pieces with a spoon, until cooked through, about 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to the bowl with the rice and stir in the tomatoes, 1 cup of the cheese, parsley and salt and pepper to taste.
Stir together the ketchup and reserved tomato juice in a small bowl.
Place the peppers, cut-side up in a 9x9-inch glass baking dish. Using a soup spoon, divide the filling evenly among the peppers. Spoon 2 tablespoons of the ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of the remaining cheese.
Bake until the cheese is browned and the filling is heated through, 25 to 30 minutes. Serve immediately. |
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