Turkey Stuffed Peppers

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Wash the bell peppers.

Step 3 -Using a knife, cut off the top of the bell peppers where the stems are, creating bowls.

Step 4 -Using a knife, remove the seeds and the membranes from the inside of the bell peppers.

Step 5 -In a 9x13-inch casserole dish, place the bell peppers, cut-sides up.

Step 6 -Bake the bell peppers until they start to become tender, about 25 minutes.

Step 7 -In a skillet coated with nonstick spray over medium heat, add the onions and cook, while stirring, until softened, about 3-4 minutes.

Step 8 -Add the garlic to the onions and cook, while stirring, until fragrant, about 30 seconds.

Step 9 -Add the ground turkey to the onion mixture and cook, while crumbling the meat, until it is no longer pink, about 5-7 minutes.

Step 10 -Drain the excess fat from the skillet.

Step 11 -Add the tomatoes and their juices, the rice, the oregano, the basil, the Worcestershire sauce, the salt, and the black pepper to the turkey mixture and stir to combine.

Step 12 -Bring the turkey mixture to a simmer and allow it to simmer for 10 minutes.

Step 13 -Add 1/2 of the provolone cheese to the turkey mixture and stir to combine.

Step 14 -Using a spoon, scoop the turkey mixture evenly into the bell peppers.

Step 15 -Cover the stuffed peppers with aluminum foil and bake for 30 minutes.

Step 16 -Remove and discard the foil.

Step 17 -Top the stuffed peppers with the remaining provolone cheese.

Step 18 -Bake the stuffed peppers until the cheese is bubbling and the peppers are fork-tender, about 10 minutes.

Step 19 -Serve.