Preparation Steps

• Preheat the oven to 375°F (190°C). Slice each bell pepper in half lengthwise and remove seeds and membranes. Place the halves cut-side up in a shallow 9x9 or similar baking dish so they sit stable; trim a sliver from the bottom of any pepper half if needed to level it.
• Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and sauté 30–45 seconds until fragrant—don’t let it brown.
• Increase the heat to medium-high and add the ground turkey. Break it up with a spatula and cook until no longer pink, about 6–8 minutes. Sprinkle in the Italian seasoning, sea salt, black pepper and cinnamon about halfway through cooking so the spices bloom without burning.
• Remove the skillet from the heat and stir in the cooked brown rice and 1 cup of the tomato sauce. Mix thoroughly so the rice soaks a bit of sauce and the filling is evenly combined. Taste and adjust seasoning if needed.
• Spoon the turkey-and-rice mixture into each pepper half, packing gently and mounding slightly. Drizzle the remaining 1/2 cup tomato sauce over the tops of the stuffed peppers, then sprinkle mozzarella evenly across them.
• Pour 1/2 cup water or low-sodium vegetable broth into the bottom of the baking dish—this creates steam to soften the peppers while they bake. Cover tightly with foil and bake for 30 minutes.
• Remove the foil and return the dish to the oven. Bake uncovered for an additional 8–12 minutes, until peppers are tender and cheese is melted and bubbly. If you like a browned top, switch to broil for 1–2 minutes—watch carefully to avoid burning.
• Let the peppers rest 5 minutes before serving. Garnish with chopped parsley and serve warm.