Bell peppers are the best kind for making Italian stuffed peppers. The color doesn’t matter, so use your favorite! The only thing you need to consider are their size. Make sure they’re regular-sized bell peppers, not the mini ones.
Cook the bacon until browned and crispy. Remove the bacon from the heat and don’t discard the bacon fat.
Cook the onion until translucent. Sautée the other veggies once done set aside in a bowl.
Add the ground turkey to the pan and cook until slightly browned.
Return the veggies and bacon to the pan. Pour in the wine, and add the herbs and tomato paste. Simmer until liquid has evaporated.
Place the peppers in a baking dish. Stuff them with the bolognese mixture. Bake and then pull them out to add cheese.
Remove them from the oven and garnish with more parsley. Serve immediately and enjoy!