Prepare peppers: place each pepper, stem side down, on top of a board. Cut in half through the top, remove the seeds and cut out the thick part near the stem inside each half being careful not to cut right through the pepper (see photo below).
Precook peppers: Preheat the oven to 375 F/ 190 C/ 180 fan/ gas mark 5. Place each pepper half (cut side up) on a large sheet lined with parchment paper. Brush the edges of each pepper with a little oil then bake in the centre of the oven for 20 minutes.Remove from the oven (but do not switch it off!) and reserve the juices for later.
Cook rice: do this while the peppers are in the oven. Rinse and place in a saucepan, add water (1 portion of rice to 1.5 portions of water), cover, bring to the boil then simmer until the water has been absorbed (about 10 minutes). Remove from the heat.
Cook onion, garlic: in a large pan heat the remaining oil (1 tbsp), add the onion and garlic and cook for 3 minutes stirring occasionally.
Cook ground turkey: add the meat, Worcestershire sauce, soy sauce, passata, paprika, salt and pepper and cook for a few minutes until the meat is no longer pink, stirring often. Cover and cook gently for 5 minutes.
Finish off: remove from the heat and combine the mixture with the rice, herbs and pepper juice. Adjust the seasoning as necessary.
Stuff peppers: season the inside of each pepper lightly and fill with a generous amount of the turkey mixture pressing in gently.
Bake: using the same baking sheet place the peppers on top and bake in the centre of the oven for 25 minutes. After 15 minutes remove from the oven, scatter the cheese over each pepper then return to the oven and bake for 10 more minutes.Serve!
Ensure your ground turkey has approx. 7% fat content (anything less might make the filling mixture a little dry). Substitute beef, pork or chicken if preferred.
Start making the filling mixture while the peppers are in the oven and the rice is cooking.
You can assemble the recipe while the ingredients are still hot.
You can cook the rice ahead and once cooled completely, cover and refrigerate overnight.
Best served hot.
Refrigerate leftovers, covered, for up to 3 days. Reheat individual portions in the microwave.
Freeze the peppers arranged in a single layer inside an airtight container for up to 3 months.