Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large baking sheet with parchment paper. Set aside.
Cook the rice according to packet instructions. Remove the lid and set aside to cool, stirring occasionally.
Whilst the rice is boiling prepare the peppers. Cut each pepper in half from the top, remove the seeds and place on the baking sheet open end up. Season lightly and drizzle with a little oil. Bake for 20 minutes. Remove from the oven and pour the juices from the peppers into the rice. Leave the oven on.
To make the filling combine the rice (it will have cooled by now) with the meat, onion and garlic granules, seasoning, parsley and 3 quarters of the cheese. Stir thoroughly and fill the pepper halves with the mixture pressing in well. Sprinkle each pepper with the remaining cheese, drizzle over a little oil and bake for 40 minutes. Remove from the oven and serve immediately.
You can substitute turkey for ground chicken, pork or beef. Just try to use meat with similar fat content (approx. 7%).
Herbs and spices: You can use cilantro instead of the parsley. If you would like to spice this recipe up a bit more you can add pumpkin spice or Moroccan flavours, or even a bit of curry spice. Smoked paprika, in addition to the garlic and onion granules, would work well too.
I used a mixture of peppers (to add more colour to my recipe) but you can use just one colour if you prefer. Just ensure the peppers are roughly similar size.
You can use either brown or red rice instead of the white rice, though bear in mind the filling mixture may not be as sticky. (White rice is naturally quite sticky). Remember also that non-white rice varieties need to cook longer.
Refrigerate leftovers, covered, for up to 3 days. Reheat in the microwave.
Freeze the peppers arranged in a single layer for up to 3 months.