These stuffed peppers are a party on a plate! A classic dish with a Mexican twist - your family will love them!
Preheat your oven to 375 degrees and bring a large pot of water to a boil on the stovetop.
Carefully slice the tops off of each bell pepper, and remove the seeds and ribs. Submerge the peppers into the pot of boiling water for 5 minutes.
Meanwhile, heat a skillet over medium high heat. Add the olive oil, ground turkey, diced red onion, diced jalapeno, 1/4 tsp salt, 1/2 tsp cumin, and 1/2 tsp chili powder. Stir everything up and cook until the turkey has browned.
Once the peppers have boiled for 5 minutes, transfer them to a paper towel lined plate to drain. Pat them dry to absorb any excess water.
In a large bowl, stir together the ground turkey mixture, cooked rice, can of Rotel tomatoes, 1/2 cup shredded pepper jack, and the rest of the cumin and chili powder. Spoon the mixture into each bell pepper and place them in a baking dish or pan.
Bake for about 25 minutes, then pull them out of the oven and top with the remaining cheese. Put them back in the oven under the broiler for a couple of minutes until the cheese is melted and bubbly.
Top with sour cream and cilantro.