Preparation

• Preheat oven to 400°F (200°C), then lightly brush the halved bell peppers with olive oil and place on a baking sheet, cut-side up.
• Roast the peppers for 15-20 minutes until slightly tender but still firm.
• While peppers roast, heat olive oil in a large skillet over medium heat, then add chopped onion and cook for 5 minutes until softened.
• Add minced garlic and cook for another minute until fragrant.
• Add ground turkey to the skillet, breaking it up, and cook for 8-10 minutes until browned, then drain excess grease.
• Stir in diced tomatoes, tomato paste, cooked brown rice, chicken broth, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper.
• Bring the mixture to a simmer, then reduce heat and cook for 5-7 minutes for flavors to meld and liquid to slightly reduce.
• Carefully remove pre-roasted peppers from the oven and spoon the turkey filling generously into each pepper half.
• If using cheese, sprinkle 1-2 tablespoons over each stuffed pepper.
• Return baking sheet to the oven and bake for another 15-20 minutes, until peppers are tender and cheese is melted and bubbly.
• Garnish with fresh parsley, if desired, and serve hot.