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Note: You can use store bought marinara sauce, a 24-26 ounce jar, if you prefer or if you are running short on time.
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For the marinara (if you make the homemade recipe above youll have leftovers):
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Preheat a large skillet to medium heat with the oil.
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Add the onion and a sprinkle of salt and cook for one minute until slightly softened.
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Add the garlic and crushed red pepper and cook for 2 minutes more.
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Add the crushed tomatoes, sugar, and another sprinkle of salt.
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Taste, and adjust seasonings to your preference.
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Simmer for 10 minutes then lower the heat and keep warm until ready to use.
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Save leftovers in the fridge for up to a week or in the freezer for a few months!
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For the peppers:
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Preheat the oven to 400 F. Halve the pepper and remove the seeds, stem, and ribs.
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Place the pepper cut side up in a baking dish and bake for 10 minutes to soften slightly.
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Meanwhile, make the meat filling.
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Heat a large skillet to medium heat with a spritz or drizzle of olive oil.
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Add the turkey, and brown for 7 or so minutes until nearly completely cooked through, using a spoon to crumble it.
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Add the tomato paste, garlic, allspice and a sprinkle of salt to the meat mixture.
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Stir and add 1-3 tablespoons of water to form a light sauce, only if your meat is very dry.
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Turn off the stove and let the mixture cool slightly.
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Add the rice, scallion, pine nuts, and mozzarella cheese to the meat mixture.
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Stir to combine and taste.
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Add more salt to your preference.
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Heap the filling into the slightly cooked peppers.
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Top with the Parmesan cheese.
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Return to the oven and bake for 10-15 minutes until cheese is melted and topping is browned.
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While the peppers are baking, tear or thinly slice the basil.
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Stir half the basil into the prepared warmed marinara.
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To serve, spoon some marinara on a plate.
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Top with a pepper half and top that with more fresh basil.
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Enjoy!
