Preheat the oven to 400°F.
Toss diced sweet potato cubes with 1 tablespoon of olive oil and season with salt, pepper & paprika (to taste). Spread sweet potato on a baking sheet in an even layer. Roast for 10 minutes then flip and cook for an additional 10-15 minutes until edges are crisp and middle is soft. Set aside to cool.
Cook the rice and orzo, as per the package instructions and set aside to cool.
Lower oven to 350°F.
Drizzle extra-virgin olive oil into a skillet over medium heat and sauté the onions & celery for 2-3 minutes.
Add the garlic and sauté 1 minute, then add the ground turkey, ¼ tsp each of salt, pepper & paprika, Italian seasoning and cook until browned. Remove to a paper towel to drain.
In a large bowl, combine meat mixture, cooked rice/pasta, drained diced tomatoes, ¾ cup tomato sauce, ¼ cup parmesan, chopped basil. Mix together and then season with salt and pepper to taste.
Remove the tops, seeds, and membranes of the bell peppers. Arrange peppers in an oven-proof pan or baking dish with the hollowed sides facing up.
Spoon the meat mixture equally into each pepper, well packed. Optional, top the peppers with the pepper lids. Pour remaining 2 cups of tomato sauce around the stuffed peppers (lift peppers to allow sauce to run under).
Cover the pan/dish with a lid/foil and bake for 45-55 minutes (until peppers are beginning to slightly wilt). Remove the lid/foil and spoon a little tomato sauce over each pepper, then sprinkle peppers with remaining ½ cup of cheese. Cook for an additional 15 minutes until cheese is beginning to brown.
Sprinkle with fresh chopped basil and serve.
