Unstuffed Peppers

For best results, soak the brown rice in 2 cups of cold water in the refrigerator for six to eight hours (or overnight), then drain and rinse.

Place a large Dutch oven over medium-high heat, then add the oil and heat until shimmering.

Add the ground turkey, Italian seasoning, red-pepper flakes, black pepper, and ½ teaspoon of the sea salt. Stir, and cook for about eight to 10 minutes or until the ground turkey is browned, using a spoon or spatula to break the meat into smaller pieces. Use a slotted spoon to remove the turkey from the pot, leaving the fat behind.

Lower the heat to medium and add the tomato paste. Cook for two to three minutes, stirring occasionally, until the tomato paste has caramelized and darkened in color.

Add the peppers, onion, and garlic, and stir to coat the vegetables in the tomato paste.

Return the turkey to the pot, then add the rice, broth, tomatoes, and remaining ½ teaspoon of salt.

Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Cook for 45 minutes, or until the rice is tender (unsoaked rice may take longer).

Taste and adjust seasoning as needed. If using the pepper jack cheese, sprinkle it on top, cover the pot, and heat until the cheese is melted, about one to two minutes more. Garnish with fresh parsley and serve.