Ground Turkey Stuffed Peppers

Ingredients

• 6 small dds
• 1/4 cup extra-virgin olive oil
• 1 small (5 1/2 oz.) yellow onion, thinly sliced (about 3/4 cup)
• 1 3/4 tsp. kosher salt, divided
• 4 medium garlic cloves, thinly sliced (1 1/2 Tbsp.)
• 4 Tbsp. hot cherry pepper hoagie spread (such as Cento), divided
• 1 (15-oz.) can tomato sauce
• 1 lb. 85/15 lean ground turkey
• 1 (8 1/2-oz.) pkg. precooked microwavable basmati rice
• 4 oz. pre-shredded Italian cheese blend (about 1 cup)
• 1 tsp. dried Italian seasoning

Preparation

1. 1

   Step 1

   Preheat the oven, and prepare the peppers: Preheat oven to 375°F. Remove 1/2-inch from tops of peppers, and reserve. Remove and discard stems, membranes, and seeds. If necessary, cut a thin slice from bottom of each pepper so they sit flat. Roughly chop reserved pepper tops (about 1 3/4 cup), and set aside.
2. 2

   Step 2

   Cook stuffed pepper filling: Heat oil in a large ovenproof skillet over medium-high. Add onion, chopped pepper tops, and 1/2 teaspoon of the salt; cook, stirring occasionally, until very tender and pepper mixture begins to brown, 10 to 12 minutes. Add garlic and 2 tablespoons of the hoagie spread; cook, stirring often, until fragrant, about 1 minute. Stir in tomato sauce; reduce heat to medium, and simmer over medium, stirring occasionally, until slightly thickened and reduced, 4 to 5 minutes. Remove from heat, and set aside.
3. 3

   Step 3

   Finish the filling, and stuff the peppers: Using hands, stir together together turkey, rice, cheese, Italian seasoning, 1/2 cup of the tomato mixture, and remaining 1 1/4 teaspoons salt and 2 tablespoons hoagie spread in a large bowl until combined. Divide turkey mixture evenly among peppers (2/3 cup per pepper). Place filled peppers, cut sides up, on top of remaining tomato mixture in skillet. Cover tightly with aluminum foil.
4. 4

   Step 4

   Bake, top with sauce, and serve: Bake in preheated oven for 1 hour. Remove and discard foil; spoon about 1 tablespoon tomato mixture over top of each pepper. Bake at 375°F, uncovered, until peppers are tender, sauce thickens slightly, and a thermometer inserted into thickest portion of turkey mixture registers at least 165°F, 15 to 20 minutes. Let cool, uncovered, 10 minutes before serving with tomato sauce in skillet.

5. Bon appetit!