Stuffed bell peppers were first introduced to me by my cousin's grandmother who was from New Orleans. She would called them "millitants" I have had them stuffed with seafood, ground beef, ground turkey, corn and a variety of other things. I think this is a quick meal, when you have leftover rice (brown or white), quinoa or even small noodles.
Bread Crumb- Any store
Chicken and Poultry Rub- Sam's Club
Tony Chachere's Creole Seasoning- Any Store
Old Bay- Any store
2 pounds of fresh ground turkey
This is about 2-3 cups of cooked rice from the night before
I use 5 bell peppers. I had 2 halves of red and yellow. You can use the same color, or mix them up. It is a personal preference.
Cut the stem of the bell pepper out, before you cut the bell pepper into two parts.
If the stem is cut properly, when remove majority of the seeds will accompany the stem. Leaving a few seeds in will not harm the taste of the meal. 
1/2 onion
1/4 cup of bell peppers minced
1 tablespoon or creole seasoning
1 tablespoon of Poultry seasoning
2 tablespoon of Old Bay
3/4 cup of bread crumbs
2 table spoons of Worcestershire sauce
Combine all ingredients. Honestly I make sure my hands are realllly clean and I mashed everything together. I believe this mixes all the ingredients up thoroughly
Stuff the bell peppers until there is a rounded top layer. I put about a tablespoon of olive oil in the bottom of the pan to ensure they won't stick. I also put 3 table spoons of water to create a steaming effect when the lid is on and they are cooking.
Take one 8 ounce can of tomato sauce and pour over each bell pepper
Once sauce is poured thoroughly, cover and cook for 45 on 350 degrees
Eat and Enjoy!!!
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