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Cut tops off of bell peppers; scoop out membranes and seeds using a spoon or your fingers. Slice off part of the pepper bottoms if needed to help them stand up. Chop up "lids" of peppers.
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In a large skillet, heat the oil over medium; add chopped pepper, onion, mushrooms, carrots, garlic, rosemary and thyme; cook until vegetables soften, about 5-6 minutes. Add turkey and brown; season to taste with salt and pepper.
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In a small bowl, mix together tomato sauce, chicken broth, garlic powder, onion powder, salt and pepper.
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Fill peppers with meat stuffing. Pour tomato sauce in the bottom of a snug casserole or baking dish (choose a dish to fit the size of your peppers), reserving 1/2 cup to spoon on top of peppers. Place peppers upright in casserole dish. Spoon reserved sauce on top of peppers.
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To freeze, cool completely, then cover with an airtight lid for up to 4 months. To serve, thaw completely in the refrigerator. Bake at 375 degrees Fahrenheit for 35-40 minutes, or until peppers are completely heated through. Serve with tomato sauce ladled over peppers.