Preheat the oven to 375 degrees F.
Wash, cut and remove the tops, seeds and pith from the peppers. Place in a nonreactive baking pan with a lid (stainless steel, cast iron or enamel coated).
Saute the onions in the olive oil in a skillet over medium heat until very soft and transparent. Add the garlic and cook for 1 minute more. Allow to cool in the refrigerator.
Mix 3/4 cup tomato puree with the ground turkey, rice, basil, ketchup, sage, salt, pepper, eggs and parsley. Fill the peppers, leaving 1/2-inch space at the top. Add the remaining tomato puree.
Cover the pan and bake the peppers until the rice is completely tender, 2 to 2 1/2 hours. Serve and enjoy!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Clarkston Union Executive Chef Scott Laufer and Marylou Waggoner (Scott's Mom), Clarkston Union