Preheat your oven to 200°C (400°F). Slice the tops off the bell peppers and carefully remove seeds and membranes. Place them cut-side up in a baking dish, drizzle with a tablespoon of olive oil, and roast for about 15 minutes until they start to blister and soften.
While the peppers roast, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring frequently, until translucent and slightly caramelized, about 8 minutes, filling your kitchen with a sweet aroma.
Add the minced garlic to the skillet and cook for about 30 seconds until fragrant, then stir in the chopped turkey, breaking up any lumps. Cook for 3-4 minutes until warmed through, and season with salt, pepper, and herbs if using.
Remove the skillet from heat and stir in the chopped herbs, a squeeze of lemon juice, and half of the shredded cheese, mixing until well combined. Taste and adjust seasoning if needed for a bright, savory filling.
Take the roasted peppers out of the oven and carefully fill each with the turkey mixture, pressing gently to pack the filling inside. Sprinkle the remaining cheese on top for a melty, golden finish.
Return the stuffed peppers to the oven and bake for another 15 minutes, until the peppers are tender, the filling is bubbling, and the cheese is melted and slightly browned.
Remove the peppers from the oven and let them rest for 5 minutes to settle their flavors. Garnish with extra herbs or a squeeze of lemon for added brightness.
