Ingredients

Instructions

1. 1
   Preheat oven to 375°F. Slice the bell peppers in half from top to bottom. Remove the seeds and veins, then arrange cut side up in a 9x13 baking dish.
2. 2
   Heat the olive oil in a large, nonstick skillet over medium-high heat. Add the ground turkey, chili powder, cumin, garlic powder, salt and pepper. Brown until the turkey is cooked through. Add the can of diced tomatoes. Let simmer for 1 minute.
3. 3
   Remove the pan from the heat. Stir in the rice and 1 cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
4. 4
   Pour water into the pan with the peppers, just enough to barely cover the bottom of the pan. Bake uncovered for 25-30 minutes, until the peppers are tender and the cheese is melted. Top with optional toppings and serve immediately.