Ground Turkey Stuffed Peppers

Preheat the oven to 375ºF. Cut the bell peppers in half lengthwise, directly through the stem, then use a spoon to remove the seeds and white pith. Sprinkle the inside of each pepper with salt and pepper, then arrange them cut-side down in a 9-by-13-inch baking pan. Place them in the oven to cook for 15 minutes. 2. While the peppers are cooking, add the olive oil to a large skillet over medium-high heat. Add the yellow onion and stir until it starts to soften about 5 minutes. Then add in the ground turkey and season it with a ½ teaspoon of fine sea salt. Use a spatula to break up the turkey into smaller pieces, and cook until it's no longer pink, which should take about 8 more minutes. 3. When the turkey is cooked, add in the drained and rinsed lentils, another ¼ teaspoon of salt, and the marinara sauce. Stir well to make sure everything is evenly coated. Remove from the heat and stir in the parmesan cheese, if desired. (This makes it taste more like lasagna!) 4. Remove the pan of bell pepper halves from the oven and use an oven mitt or tongs to carefully flip them over so they are cut-side-up. Divide the turkey filling among all of the pepper halves, then top with shredded mozzarella cheese. Return to the oven to bake until the cheese has melted and looks lightly golden on top, about 25 more minutes. 5. When the timer goes off, remove the pan from the oven and let the peppers rest for 5 minutes. Then serve warm with chopped parsley or basil on top as a garnish. Leftover peppers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for 15 to 20 minutes at 350ºF or until the center is warm again. 6. prep20 mins 7. cook40 mins 8. total1 hr