Tex-Mex Turkey Stuffed Green Peppers

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in step 5.

• While rice cooks, place green peppers on a baking sheet and drizzle each half with oil; rub all over to coat. Season with salt and pepper, then arrange cut sides down. • Roast on top rack until browned and softened, 15-18 minutes.

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add diced onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add turkey*, garlic, and Southwest Spice Blend; season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes. • Stir in tomato paste, stock concentrates, and 1⁄3 cup water (½ cup for 4 servings). Reduce heat to medium low and simmer until mixture is slightly thickened, 1-2 minutes.

• Fluff rice with a fork and stir in 1 TBSP butter. Stir into filling until thoroughly combined; season with salt and pepper. • Once green peppers are done, remove sheet from oven. Carefully stuff halves with up to half the filling (save the rest for serving). Evenly sprinkle with Mexican cheese blend. • Return to top rack until cheese melts, 3-4 minutes.