Put onions, bell pepper, celery and mushrooms into the skillet and sauté them until they have a slightly golden color. Stir occasionally. Stir in ground turkey and mix well with the vegetables, add salt, pepper, Italian herbs, garlic.
Stir it from time to time to create a smooth ground turkey consistency with no clumps. When turkey is ready, add cilantro, parsley, coconut Aminos teriyaki sauce, and grated parmesan.
Cook for 5 more minutes.
Stuff the bell peppers halves with the mixture we created and put them into a baking pan. Pour the sauce over the bell peppers. Sprinkle each bell pepper with shredded parmesan. Cover the baking pan with aluminum foil and place into the oven. Bake at 400 F for 25min. Remove foil and continue cooking until the cheese has golden color.
Turn off the heat.