Baked Italian Stuffed Peppers

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb lean ground turkey or beef
• 1 cup cooked brown rice
• 1 ½ cups marinara sauce, divided
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• ½ tsp onion powder
• ¾ tsp salt
• ½ tsp black pepper
• ¾ cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil

Preheat the oven to 375°F and lightly grease a baking dish. Heat olive oil in a skillet over medium heat.

Add the ground turkey or beef and cook until browned and fully cooked, breaking it apart as it cooks. Stir in 1 cup marinara sauce, cooked rice, Italian seasoning, garlic powder, onion powder, salt, and black pepper.

Let simmer for 3–4 minutes so the flavors blend. Spoon a ½ cup marinara sauce into the bottom of the baking dish.

Fill each bell pepper with the meat and rice mixture and place upright in the dish. Spoon remaining marinara over the tops.

Cover loosely with foil and bake for 30 minutes. Remove foil, sprinkle mozzarella and Parmesan over each pepper, and bake uncovered for another 10–15 minutes until the cheese is melted and bubbly.

Let rest 5 minutes before serving.