Split green bell peppers in half vertically and remove ribs and seeds. Toss with enough vegetable oil to coat. Roast at 400° for 20 minutes. Set aside.

Heat 1 T of oil in a large,tall saute pan. Add turkey. Season with Mexican oregano, salt, and pepper.

Sear one side well without stirring on medium-high heat for approximately 4 minutes.

Add bell pepper, shallots, and jalapenos. Stir. Cook until meat is almost completely cooled, then add garlic and tomatoes. Cook for 1 minute.

Add salsa. Stir. Cook 1 minute.

Slice the stems off the tomatoes and hollow out the inside.

Stuff each tomato and bell pepper with taco mixture. Set on baking tray or in cast iron or oven-safe pan.

Bake at 400° for approximately 10 minutes or until tomatoes begin to soften.

Variations; Roasted bell peppers or garlic, poblano, habanero, bacon, corn, red or green bell pepper, sour cream, crema, chipotle, serrano, ancho chile, pineapple, mango, vinegar, avocado, beer, thyme,zucchini, squash, scallions, chives, cayenne, cotija, queso fresco, chihuahua, goat cheese, cilantro, chile powder, cumin, mint, tamarind, spinach, celery, celery seed, worchestershire, paprika, smoked paprika, crushed pepper flakes, corn, sofrito,