Stuffed Peppers with Ground Turkey

Preheat the oven to 200°C (390°F).

Heat half of the olive oil in a pan and cook the finely chopped onion, carrot and mushrooms for 5 minutes. Add the turkey, savory, salt and black pepper and cook until it changes color.

Cut off the tops of the peppers and remove the seeds. Fill them with the meat mixture.

Grate the tomatoes, mix with the rest of the olive oil, a pinch of salt and 100 ml (scant ½ cup) of water and pour into a baking dish.

Arrange the peppers in the sauce, cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes.

Sprinkle with parsley and spoon the sauce from the dish over them.