Preheat oven to 425 F. Wash and dry the bell peppers and slice off the tops of each pepper (only about ½ inch off the top). Remove the seeds from each pepper.

Place the peppers upright in a 9 x 13 dish. I like to wedge the tops of the peppers in between each other to help them stand up straight but you can also slice off a little of the bottoms if the peppers are falling over.

Heat a large skillet over medium heat with olive oil and cook the white onion until soft and translucent. Add the minced garlic and cook until fragrant.

Brown the ground turkey in the skillet and break it up into smaller pieces until no pink remains.

Stir the marinara sauce into the turkey and allow it to reach a simmer.

To assemble the stuffed peppers, use a spoon to fill up each bell pepper about ⅓ of the way full with the ground turkey mixture. Spoon about 3 tablespoon of ricotta into each bell pepper and spread it into an even layer on top of the turkey mixture. Fill up the rest of the bell peppers with the turkey mixture. Sprinkle mozzarella cheese on top and bake the dish in the oven for 20 - 30 minutes until the cheese is melted on top and the peppers are soft.

Allow the stuffed peppers to set for at least 10 minutes before topping with chopped parsley and serving.