Moussaka Inspired Stuffed Turkey Peppers

6 Bell peppers (I used two green, two red, two yellow, whatever looks good at the market)

3 to 6 tbs olive oil

1 package organic chopped turkey

1 sweet onion diced

1 medium eggplant chopped into 1/2 inch cubes

1 14.5 ounce can of fire roasted tomatoes

3 to 4 cloves of garlic, finely chopped

1/2 tsp cinnamon 

1/2 tsp cumin

1/4 tsp allspice

1/2 tsp ground ginger

1/4 tsp cayenne

1 tsp red wine vinegar

1 tbs honey (if needed)

Salt and pepper to taste

1/4 cup grated Romano or Parmesan plus more for sprinkling on peppers

1/4 cup chopped cilantro

Preheat oven to 375 degrees

Prep the peppers. Cut off the top of each pepper, remove seeds and white ribs. Line a rimmed cookie sheet with parchment paper, put the diced eggplant in a single layer, sprinkle with 2 to 3 tbs of olive oil, salt and pepper and toss to coat the eggplant. Put in the 375 oven and roast until eggplant is soft and slightly brown, about 20 minutes, tossing the eggplant halfway through. 

Heat a large sauté pan medium heat, Put in 2 tbs. of olive oil, when the oil is shimmering, add the onion and sauté until translucent, about 5 minutes, add the chopped garlic, cook 1 minute, add the chopped turkey, breaking it up and browning the meat. Salt and pepper to taste, add the spices, stirring until fragrant, add the tomatoes, the vinegar, and the roasted eggplant. Taste, if you like it spicy, add more cayenne, if you like it sweeter, a touch of honey goes a long way. Add the cheese, the chopped cilantro, then spoon the filling in each pepper and place in an oven safe baking dish. Sprinkle each pepper with more cheese, cover with foil and bake in a 350 oven until the peppers are soft, 45 to 60 minutes. Uncover, maybe sprinkle more cheese and bake another 10 minutes to brown the top.