4 large bell peppers, sliced in half lengthwise

1 tsp salt, divided

½ tsp ground black pepper

2 tbsp olive oil, divided

2 cups mushrooms, finely chopped

1 cup onion, finely chopped

1 tbsp garlic, minced

1 cup cauliflower, finely chopped

2 cups cooked turkey breast, cut into ½-inch cubes

½ cup tomato sauce

1 tbsp soy sauce

1 tsp Italian seasoning

1½ cups mozzarella cheese, grated and divided

1 tsp fresh parsley, finely chopped (for garnish)

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Preheat oven to 375°F (190°C).
Slice bell peppers in half lengthwise, remove seeds and membranes, and place cut side up in a baking dish.
Drizzle with 1 tbsp olive oil, season with salt and pepper, and bake for 10 minutes to soften slightly.
Meanwhile, heat remaining olive oil in a large skillet over medium heat.
Add mushrooms and onion; cook for 5 minutes until softened and golden.
Stir in garlic and cauliflower; cook for 2–3 minutes until tender.
Add turkey, tomato sauce, soy sauce, and Italian seasoning. Stir well and cook 3–4 minutes.
Mix in 1 cup mozzarella and adjust seasoning with salt and pepper.
Spoon filling evenly into pre-baked peppers and top each with remaining mozzarella.
Bake for 15 minutes, until cheese is melted and bubbly.
Remove from oven, let cool slightly, and garnish with fresh parsley before serving.

Use leftover chicken or ground beef instead of turkey.

Add corn, beans, or diced tomatoes for more texture.

Mix in rice or quinoa for a heartier version.

Try cheddar or Parmesan instead of mozzarella for different flavor.

Freeze baked peppers for up to 2 months; reheat in oven when ready.