Preheat the oven to 200C/180C fan/gas 6.
Cut the tops off each of the bell peppers and set aside. Scrape the seeds and core out and then prop the peppers up on a baking tray (you may need to carefully cut the bottoms too to create a stable base).
Rub the peppers with one tbsp of olive oil and place in the oven for 15 minutes.
Remove the stalks from the pepper tops / lids and chop any remaining pepper into small pieces. Set aside.
Heat one tbsp of olive oil in a large, deep-bottomed pan. Add the turkey and break it up with a spatula so it cooks evenly. Reduce heat to medium and stir regularly until it’s brown and fully cooked (about 4-5 minutes). Remove the turkey from the heat and tip into a large mixing bowl.
Wipe the pan clean and add the remaining olive oil, bringing it to a medium heat.
Add the onion and garlic and stir continuously until translucent but not burned.
Add the chopped peppers, mushrooms and courgette and sauté together for 2-3 minutes.
Pour in the chopped tomatoes, tomato paste and spinach and cook for a further 2-3 minutes.
Put the turkey back into the pan and incorporate into the mixture, making sure all the ingredients are thoroughly mixed and warmed through. Season to taste.
Remove from the heat and gently stuff the mixture into each of the bell peppers. Don’t worry if it doesn’t all fit: you can serve some on the side too.
Return the stuffed peppers to the oven for another 10 minutes until the top has crisped a little.
Sprinkle the basil over the peppers and serve on their own as a quick snack or with a salad or side of vegetables for a hearty meal.
