1. Rinse all produce under cold water. Cut the tops off of the bell peppers just enough to remove the stems, and empty the seeds. Pre-heat oven to 400 degrees F.
2. In a separate mixing bowl, combine ground turkey, thyme, smoked paprika, salt, pepper, 10g chives, and parmesan cheese. Mix well by hand.
3. Preheat a large non-stick pan, add olive oil, sliced mushrooms and 1 diced red onion. Add turkey and begin browning. Once mixture is fully cooked, drain any excess liquid. Set mixture aside to cool.
4. When ready, evenly divide the mixture between the 4 bell peppers. Cover the tops of the bell peppers with parchment and gently wrap with foil. In an oven proof baking dish bake bell peppers in upright position.
5. In the meantime preheat another large skillet, add olive oil and diced red onion. Add grape tomatoes and garlic, cooking for an additional minute. Splash water and vinegar into the pan and add salt and pepper to taste. Bring to a low simmer in pan.
6. When bell peppers are finished, remove the foil and place the bell peppers on a plate. Add fresh basil leaves directly to the tomato mixture and serve aside the stuffed bell peppers. Top with remaining chives.

Recipe Courtesy of Nature Fresh Farms