1 (14.5 Ounce)CanDiced Tomatoes(drained with juices reserved, save about 3 tablespoons of tomatoes to place on the tops of filled peppers if you wish)
Salt and Pepper (to taste)
Lightly grease a 9 x 13-inch baking dish, and preheat the oven to 350 degrees.
Wash and dry the peppers. Then cut off the tops and set them aside. The tops will be used later. Remove all the seeds and membranes. Set the peppers aside.
In a large skillet, cook the turkey over low-medium heat and break apart into small pieces. When the turkey is about half finished cooking, add the onion. Continue to cook while stirring occasionally. Add the garlic just as the turkey is finished browning and cook for an additional 30 seconds.
After the turkey is completely browned, drain any excess grease from the pan. Add the tomatoes, cooked rice, and 1 cup of the cheddar cheese. Cook over low heat until all the ingredients are incorporated and the cheese is melted. Taste and use salt and pepper if desired.
If the filling appears too dry, add a little of the reserved tomato juice a tablespoon at a time until the filling reaches the desired consistency.
Line the 6 peppers (tops removed) in the baking dish. Fill each pepper with equal amounts of turkey filling. If you decided to save some diced tomatoes (as noted in the ingredients), spoon each pepper with a few of the tomatoes then top with the remaining cheese.
Add the tops back to the peppers, and bake for 35 minutes.
Remove from oven and serve hot.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
*Calories listed are an approximate and may vary depending on the size of the peppers/filling used.