Cut the tops off peppers, discarding the seeds and stems. Chop the tops.
In a large nonstick skillet over medium heat, cook the turkey for 5 minutes, or until no longer pink. Add the pepper tops, onion, garlic, seasoning salt, black pepper, thyme, basil, oregano, ground red pepper, and parsley. Cook for 7 minutes, or until the vegetables are soft. Remove to a large bowl.
In a small bowl, combine the tomato sauce, salsa, and Worcestershire sauce. Reserve 1 ½ cups; set aside.
Preheat the oven to 400°F.
To the bowl with the turkey mixture, add the rice, corn, ½ cup of the cheese, and the 1 ½ cups reserved sauce mixture. Stir to combine. Spoon into the pepper shells. Top with the remaining ½ cup sauce mixture. Place in two 13″ x 9″ baking dishes.
Place in two 13″ x 9″ baking dishes. Cover with foil and bake for 35 minutes. Sprinkle with the remaining ½ cup cheese and bake for 10 minutes longer, or until the cheese is melted.
Who doesn’t love Stuffed Peppers? Add in the turkey, tomato, rice and cheese to your favorite color pepper and you are ready to make this rice & turkey stuffed peppers recipe.