Preheat the oven to 400 degrees F.
Cut the tops off of the bell peppers and set them aside. Remove the seeds and parts inside and throw them away. Then, put the bell peppers, with their tops back on top, into a large glass baking pan and cook them for 20 minutes, then remove them and set them aside.
While the bell peppers are cooking, cut the tops off of the beefsteak tomatoes and set them aside. Then take the inside of the tomatoes (seeds and tomato meat) out, and put the tomato insides into a food processor and mix. Set aside the hollowed out tomatoes and the minced tomato pieces aside.
Put 2 Tbs minced garlic, ½ cup minced onion and ⅛ tsp red pepper flakes into a large pan. Add olive oil and heat over medium heat. Mix and cook for about 2-3 minutes.
Add ¼ tsp sun-dried tomatoes, the ground turkey and ground beef to the pan, and mix. Then add 1 tsp dried basil, 1 tsp dried oregano, 1.5 tsp sea salt, ½ tsp ground black pepper, and 1 tsp paprika and mix into the meat. Cook the meat until it has browned, about 7- 10 minutes.
Add the beefsteak tomato insides to the pan, and the 5 Tbs of tomato paste to the pan and mix.
Add 3 cups of the strained tomatoes, and 1 cup of the chopped tomatoes to the pan and mix. Add1 tsp dried basil, and ½ tsp dried oregano, mix and let everything cook for about 7-10 minutes more.
Then, remove the meat sauce from heat. Put all of the hollowed out peppers and tomatoes into a large glass baking pan (mine was 10.5 x 14.75 x 2.25 inches), and fill each one with the meat sauce. Put any remaining meat sauce around the peppers and tomatoes in the pan.
Put the pan into the oven and bake for 45 minutes at 400 degrees, until the tops of the peppers and tomatoes have browned and the become very soft.