Wash bell peppers, cut off tops (save them to dice up and add inside the peppers!) & stem, and remove seeds/stem from inside. (If your peppers have a rounded bottom that makes them difficult to stand upright, slice just a little off the bottom just to make them have a flat bottom)

Boil a large pot of water and have a bowl of ice water ready to blanch the peppers. Boil for 1-2 minutes (longer for softer peppers, shorter for more crisp peppers). Remove peppers and place in ice water to stop them from continuing to cook. After about a minute, remove peppers and place them standing up in a casserole dish. Use a paper towel to remove any excess water.

Dice up garlic, onions, and the tops of the peppers. Sauté with the olive oil for about 5 minutes. Remove from pan and set aside.

Pan fry the turkey, while breaking it into small pieces, with sage, salt, pepper, and any other spices you may like. Once it is browned (about 7 minutes), remove and combine with the garlic, onions, and peppers.

Pour remaining sauce on top and around the peppers.

Bake at 350°F for 20-25 minutes.

Divide and sprinkle the mozzarella cheese on top of the peppers and continue baking for 5 minutes, or until cheese is melted.

Add Rosemary (or any other spice) on top of cheese, and let peppers cool for about 10 to 15 minutes.

Serve with garlic bread and enjoy!