Carefully pour 1 cup water in between peppers in the bottom of the pan to help steam the peppers while baking. Directions preheat oven to 325. Remove and discard the core and seeds. Pan coated with cooking spray. Stuff each bell pepper with about 1 2 cup of the turkey and rice mixture and top each with 1 tablespoon tomato sauce and a sprinkle of shredded cheese.
Stuff the bell peppers with the turkey mix leaving about 1 4 1 2 cm space at the top to place the mozzarella cheese. Cook and crumble turkey with onion garlic and seasonings over. Bake on the middle rack for 25 30 minutes or until the cheese is melted and golden. Place the peppers cut side up into a 3 quart shallow baking dish. When they are finished cooking add freshly torn or chopped basil for a little extra flaaaaava.
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Cut peppers lengthwise in half. For serving sprinkle with fresh parsley a dollop of sour cream and leafy greens on the side. Cut peppers lengthwise in half. Fill with turkey mixture. Stuff the bell peppers with the turkey mix leaving about 1 4 1 2 cm space at the top to place the mozzarella cheese.
For serving sprinkle with fresh parsley a dollop of sour cream and leafy greens on the side. Preheat oven to 350 degrees. Carefully pour 1 cup water in between peppers in the bottom of the pan to help steam the peppers while baking.
