Preheat oven to 375 degrees. Heat a tablespoon of olive oil in a large skillet over medium-high heat.

Place hollowed out peppers in a baking dish. If the peppers don’t stand up, slice a little sliver off the bottom to give it a flat surface for stability.

Add onion to skillet and cook for about 3-5 minutes or until softened and translucent. Add garlic and cook for another minute or so.

Move onion aside on the skillet and add ground turkey to the skillet, breaking it up with spoon {or a potato masher, which is my favorite tool for this task!}. Cook until the turkey is browned, mixing with the onion and garlic mixture.

Add oregano, dill, and dried mint and cook for about a minute. Toss in the crumbled feta and stir until just starting to melt.

Divide meat evenly among the four hollowed peppers. Top with a little extra feta if desired.

Bake for about 15-20 minutes until the peppers begin to soften and the tops are lightly browned.

Serve with rice or quinoa for a complete meal!