- 3 bell peppers, assorted colors
- 1 pound lean ground turkey
- 1 (24 ounce) can Sloppy Joe sauce
- 1 tablespoon canola oil
- Kosher salt and black pepper, to taste
- 6 slices thin-sliced colby jack cheese
- Parsley and green onion, chopped, to top
- Brown rice, cooked, to serve (optional)
- Using a paring knife or other small knife, cut around the stems to remove them from the peppers and discard.
- Cut the peppers in half and cut out any leftover seeds or membrane.
- Preheat the oven to 350 degrees F.
- In a large, heavy bottomed skillet over medium-high heat, add a drizzle of canola oil. Once the oil is hot, add in the ground turkey, breaking it apart as it browns.
- Once the turkey browns, drain off any excess liquid. Add in enough of the Sloppy Joe sauce to fully coat the ground turkey, reserving a the remainder for topping the rice, if desired. Cook for 2 minutes, and then cover and reduce heat to low.
- As the turkey cooks, spray a large, oven-safe dish with nonstick cooking spray and place in the peppers, cut side up. Bake for 15 minutes, or until slightly softened.
- Divide the Sloppy Joe turkey meat evenly among the pepper halves. Bake again for 15 minutes. Meanwhile, heat the remaining Sloppy Joe sauce in the same skillet.
- Top each pepper half with a slice of cheese and bake one last time, for 5 minutes or until the cheese has completely melted.
- Top with chopped parsley or green onion. Serve with brown rice and additional sauce, if desired.