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Ingredients
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Peppers & assembly
Filling
Method
Peppers & assembly
Prepare peppers
Preheat oven to 190°C / 375°F. Slice the tops off the bell peppers and remove seeds and membranes. If needed, trim a thin slice from the bottom so they sit upright, taking care not to create a hole.
Place peppers upright in a baking dish large enough to hold them snugly. Brush the outsides and insides lightly with 1 tablespoon olive oil to help roasting and flavor.
Spoon the prepared filling into each pepper, filling to the top and pressing gently to remove large air pockets. Crumble remaining goat cheese over the filling in each pepper (reserve a little for serving) and sprinkle with grated Parmesan if using.
Remove from oven and let rest 5 minutes. Garnish with chopped fresh parsley and the reserved crumbled goat cheese before serving.
Filling
Cook aromatics
Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
Brown meat
Add the ground turkey (or beef) to the skillet. Break it up with a spoon and cook until no longer pink and beginning to brown, about 6–8 minutes. Drain excess fat if necessary.
Build sauce
Stir in the tomato paste and cook 1 minute to develop flavor. Add the drained diced tomatoes, cooked rice, dried oregano, dried thyme, smoked paprika, salt, black pepper, and red pepper flakes (if using). Stir to combine and simmer gently for 6–8 minutes so flavors meld and the mixture thickens slightly.
Finish filling
Remove skillet from heat. Stir in chopped fresh basil and 100 g of the crumbled goat cheese (reserve about 25 g for topping). Taste and adjust seasoning with more salt and pepper if needed. Allow filling to cool slightly (5 minutes) so it holds together when spooned into peppers.