Preheat the Oven:

o Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright or use a muffin tin for smaller peppers.

Prepare the Peppers:

o Slice the tops off the bell peppers and scoop out the seeds and inner membranes.

o If the peppers don’t stand upright, you can trim a small slice off the bottom to help them balance.

o Place the prepared peppers in the baking dish and set aside.

Cook the Filling:

o In a spacious frying pan, warm the olive oil over medium heat.

o Add the diced onion and minced garlic and sauté for about 3-4 minutes, until softened and fragrant.

o Add the ground turkey to the skillet, breaking it up with a spoon.

o Cook for about 5-6 minutes, or until the turkey is browned and fully cooked through.

Add the Rest of the Ingredients:

o Stir in the fire-roasted tomatoes, cooked brown rice, and marinara sauce.

o Mix well until all ingredients are combined and heated through.

o Taste and adjust seasoning as needed.

Stuff the Peppers:

o Spoon the turkey and rice mixture into each bell pepper, filling them generously. Top each pepper with a sprinkling of shredded cheese.

Bake:

o Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

o Take off the foil and continue baking for another 10 to 15 minutes, or until the cheese is melted and bubbling, and the peppers are soft.

Serve:

o Remove the stuffed peppers from the oven and let them cool slightly before serving.

o Garnish with fresh parsley or basil if desired.

o Serve hot with a side salad or crusty bread.