Preparation

• Preheat oven to 375 degrees F.
• Heat about 1 tablespoon of olive oil in a large deep skillet over medium high heat. Cook the ground turkey until fully cooked, breaking it up with a spatula. Push to one side of the skillet.
• Add a few more drizzles of olive oil and stir in the diced onions and minced garlic. Cook for 1-2 minutes until fragrant, then mix back with the ground turkey.
• Add the Italian seasoning, canned diced tomatoes, and cooked rice. Mix evenly. Season with salt and pepper to taste. Stir in the chopped parsley and ½ cup of the mozzarella cheese. Remove from heat and set aside.
• Cut each pepper in half, from top to bottom. Remove the seeds and stem. Drizzle the inside of the peppers with olive oil and sprinkle with salt and pepper. Cut a thin slice off the bottom of each pepper half so it doesn’t tip over.
• Fill the peppers with the prepared filling evenly. Arrange them on a 9x13 inch baking dish (filling side up). Add about ⅓ cup of water to the bottom of the pan. Cover the pan tightly with aluminum foil.
• Bake, covered, for 30 to 35 minutes or until the peppers are tender.
• Uncover, and top with the remaining mozzarella and parmesan cheese. Return to the oven (uncovered) and bake for another 10-12 minutes until melted. Broil for 1-2 minutes until golden brown on top. Garnish with parsley and serve immediately.