Stuffed Peppers

2 cups uncooked brown rice
8 large green bell peppers, roughly equal in size
olive oil
1 large onion, diced
1 package ground turkey (about 1 lb)
1 large jar salsa (use something with lots of veggies, like a black-bean-and-corn version. Whatever level of heat you prefer)
shredded cheddar cheese

• Slice the tops off of the peppers (about 1/4 down from the bottom of the stem), straight across so that it makes a cup. Remove and discard the seeds. Set the peppers, cut side down, in a pot with about 1/2 an inch of boiling water and cover completely. Steam the peppers this way until you can just pierce them easily with a sharp knife. (They should be bright green, before the color starts to fade.)
• Cook the rice according to the package directions and set aside.
• Take the pepper tops you cut off, remove the stems, and dice the remaining pepper tops.
• Heat a tablespoon or two of oil in a large pot, and saute the onions and diced pepper tops until the onions are translucent.
• Add the turkey to the pot, and continue to saute until the turkey is no longer pink and is cooked all the way through. Break up any large chunks of meat while cooking. Remove from heat.
• Add the cooked rice and entire jar of salsa to the turkey-onion mixture and stir until fully combined.
• Flip the steamed peppers cut-side-up and sprinkle a little cheddar into the bottom of each. Fill pepper halfway with the turkey mixture, then a little sprinkle of cheese. Fill the rest of the way with turkey mixture, and top with a final sprinkle of cheese.
• Tuck the stuffed peppers into freezer bags and freeze.

TO COMPLETE:

• Defrost completely
• Place the pepper on a baking sheet or oven-safe dish and bake at 250°F until warm and bubbly, about 30 minutes