• Cook the brown rice according to the package instructions (this takes about 45 minutes). Or, use leftover brown rice (recommended).

Pre-Bake the Peppers

• Preheat oven to 375 degrees F.
• Grease a baking dish and set aside.
• Remove top, seeds and core from bell peppers.
• Rinse, pat dry and cut in half lengthwise.
• Place halves open side up on the prepared baking sheet and sprinkle with a dash of salt and pepper.
• Bake 10-15 minutes in preheated oven until they just begin to become soft. Remove from oven and set aside.

Make the Ground Turkey Filling

• In a small bowl, combine Italian seasoning, garlic powder, onion powder, paprika, salt and pepper.
• In a large nonstick skillet over medium high heat, cook the ground turkey, olive oil, onion and minced garlic for 5-10 minutes, or until the turkey is lightly browned and cooked through.
• Add the seasoning mixture, tomatoes, marinara sauce and balsamic vinegar and bring to a boil.
• Once boiling, turn heat to simmer and simmer for 5 minutes.
• Turn off heat and add cooked brown rice and stir until combined.
• Taste filling and adjust salt/pepper/seasonings to your liking.

Assemble & Bake

• Add about ½ cup of filling to each partially-cooked bell pepper half (or as much as can fit without overflowing).
• Top each filled bell pepper with a light sprinkling of mozzarella cheese.
• Bake peppers in the preheated oven for 20-30 minutes or until the cheese is melted, rotating baking pan once during cooking.
• Remove from oven, cool slightly and serve warm.