Turkey Stuffed Peppers with Creamy Lime Sauce

1. Preheat oven to 350°F. Prepare rice according to the instructions on the package. Set aside.
2. Cut the bell peppers in half lengthwise, removing the stems and seeds. Mix creamy lime sauce ingredients in a small bowl and keep in the fridge. Add more lime juice if too thick.
3. Heat oil in a 12-inch cast iron skillet over medium heat. Add onions and jalapeno and cook until tender, about 3-5 minutes. Add ground turkey and season generously with salt. Use the tip of a spatula to break the turkey into small granular chunks. Cook until turkey is no longer pink, about 5-7 minutes.
4. Stir in the cooked rice, cumin, chili powder, garlic powder, paprika, tomato, and cilantro. Heat for 3-4 more minutes, mixing well so spices incorporate evenly. Taste the filling—if it tastes bland, add a bit more salt to help the spices pop. Sometimes a slash of water helps to distribute the spices throughout the dish.
5. Using a large spoon or spatula, pack each pepper to the brim with the turkey filling. Set filled peppers aside on a plate or counter until the skillet is empty. Spoon any leftover filling evenly on each pepper.
6. Arrange the peppers back in the skillet, cavity side up, and bake for 25-30 minutes uncovered. Remove from the oven, top each pepper with 1-2 tablespoons of cheese, and place back in the oven for 5 more minutes or until cheese is melted. Serve topped with fresh cilantro, creamy lime sauce, guacamole, and optional hot sauce or salsa.