Stuffed Peppers with Brown Rice and Turkey

I had never made these before and although they were slightly time consuming, they were so worth it! The recipe actually makes enough to stuff five peppers, but I really didn't mind having leftover "stuffing" to eat on the side for another meal...

1 cup long-grain brown rice
4 large bell peppers (I prefer the red), bottoms trimmed, caps cut off and seeds removed
1 large onion, diced
2 cloves garlic, minced
2 TBS coconut oil
1 lb ground turkey
2 medium sized fresh tomatoes, diced (I used 4 Roma tomatoes)
2-3 tsp dried basi
1/2 tsp dried oregano
1/4 cup freshly grated Parmesan cheese
pepper to taste

Cook brown rice according to package directions. Preheat oven to 375 degrees. Cut the top of each bell pepper and remove the seeds and whites. Trim bottom of bell peppers so they have a little flat surface to stand up on. Place cleaned out peppers in a baking dish lined with parchment paper. Heat coconut oil in a large skillet. Add onion and garlic, and sauté for 5 minutes. Add the ground turkey to the same skillet and brown. Add the tomatoes, spices and pepper. Mix well and cook for an additional 4-5 minutes to blend. Add the cooked rice to the turkey mixture and blend together. Stuff the mixture into the cleaned out peppers so that it's packed tightly into the pepper shell. Bake the peppers for 30 minutes. Enjoy!