4 green bell peppers
2 tablespoons olive oil
1 large onion, finely chopped
1/2 cup finely chopped celery
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
1 pound lean turkey
1 teaspoon ground cinnamon
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh oregano
1 (28-ounce) can fire-roasted tomatoes
1 cup long-grain rice, uncooked
DIRECTIONS: Preheat the oven to 350 degrees F.
-To prepare the peppers: Slice off the stem end of the peppers, saving the tops. Using a spoon, carefully remove the core and seeds. Set the hollowed-out peppers aside.
-Place a large skillet over medium-high heat and coat with the oil. Add the onions and celery. Cook and stir for a few minutes until the vegetables are tender; season with salt and pepper. Add the garlic and cook for 1 minute until fragrant. Add the ground beef and break up the meat with a wooden spoon. Sprinkle with cinnamon and herbs; season with salt and pepper. Cook for 5 minutes until the meat is lightly browned and almost cooked through. Pour in the tomatoes and stir to combine. Add the rice and cook for 10 to 15 minutes, or until the liquid is mostly absorbed and the rice has softened slightly.
-Fill the peppers with the meat and rice mixture, pressing down gently with the back of a spoon. Put the tops on the peppers and arrange them standing up in a 9-by 9-inch baking dish. Pour 2 cups of water into the baking dish to create steam. Bake for about 1 hour, basting occasionally. Add water and cover with aluminum foil if the peppers become too dry or brown.