Preheat the oven to 400F. Halve the pepper and remove the seeds, stems, and ribs. Place the pepper cut side up in a baking dish and bake for 10 minutes to soften slightly.

Meanwhile, make the meat filling. Heat a large skillet to medium heat with a spritz or drizzle of olive oil. Add the turkey, and brown for 7 or so minutes until nearly completely cooked through, using a spoon to crumble it.

Add the tomato paste, garlic, and allspice with a sprinkle of salt to the meat mixture. Stir, and add 1 - 3 tablespoons of water to form a light sauce if your meat is very dry. Turn off the stove and let the mixture cool slightly.

Add the rice, scallion, pine nuts, and cheese to the meat mixture. Stir to combine and taste - add more salt to your preference.

Heap the filling into the slightly cooked peppers. Top with the parmesan cheese. Return to the oven and bake for 10 - 15 minutes until cheese is melted and topping is browned.

While the peppers are baking, tear or thinly slice the basil. Stir half the basil into prepared warmed marinara.

To serve, spoon some marinara on a plate. Top with a pepper half, and top THAT with more fresh basil. Enjoy!