Begin by preheating the oven to 375 degrees Fahrenheit.
Prepare the peppers by washing them and cutting them in half. If you would like your peppers to be softer you can place them in a roasting dish and in the oven for 10 to 15 minutes.
In the meantime, heat the coconut oil on medium heat in a large skillet. Dice the onions and sauté them until they are clear and browned. Throw in a dash of salt and pepper for flavor.
Chop the tomatoes and garlic and add them to the skillet. Let them simmer for about 2 minutes.
Next, add in the meat and cook until it is fully done and chop up the basil to mix in as well.
Then take the peppers out of the oven, flip them over, and stuff each pepper with the turkey mixture. At this point you decide if you would like to serve them or put them back in the oven for another 10 minutes allowing all of the flavors to mix.
2 bell peppers, halved and cleaned
1 tablespoon coconut oil
1/2 large onion, diced
Sea salt and black pepper, to taste
4 cloves garlic, pressed or chopped
1/2 cup diced tomatoes, fresh or canned
1 pound ground turkey
6 basil leaves, finely chopped
Extra basil leaves, for garnish