Prepare the Peppers- Preheat your oven to 425°F and set your rack to the middle position. Cut the peppers in half, remove the stems and seeds, and place them open-side up on a large baking sheet. Spray the peppers with avocado oil spray and season with salt to taste. Bake for 20 minutes, or until the peppers begin to soften.

Sauté the Aromatics- While the peppers are cooking, heat 1 tablespoon of avocado oil in a large skillet over medium heat. Once the oil is hot, add the finely diced shallot. Sauté for 1–2 minutes, or until the shallot becomes translucent. Add the minced garlic and fresh sage. Sauté for another 30 seconds to 1 minute, until fragrant.

Cook the Turkey- Add your ground turkey or chicken to the skillet. Use a wooden spoon or meat mincer to break the meat apart as it cooks. Season with salt and black pepper to taste. Cook for approximately 7–8 minutes, stirring occasionally, until the turkey is completely cooked through and reaches an internal temperature of 165°F.

Add the Pumpkin & Rice- Lower the heat and add the pumpkin puree and cooked rice to the skillet. Season with additional salt and pepper to taste. Stir everything together until the pumpkin, rice, and turkey are evenly combined and you have a flavorful filling.

Fill the Peppers- Remove the softened peppers from the oven. If there is excess water inside the peppers, carefully use a scrunched-up paper towel to remove it. Be careful, as the peppers and baking sheet will be hot. Evenly distribute the turkey and rice filling into each pepper half.

Add the Cheese- Top each stuffed pepper with shredded mozzarella cheese. Return the peppers to the oven and bake for another 5 minutes, or until the cheese is melted. For extra golden-brown, bubbly cheese, broil for 1–2 minutes, watching closely so the cheese doesn't burn.

Serve warm and enjoy!