Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Place the peppers upright in a baking dish.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, cooking for 3-4 minutes.

Increase the heat to medium-high and add the ground turkey. Season with salt and pepper, cook for about 5-7 minutes until golden brown.

Stir in the cooked wild rice and dried cranberries. Cook for another 3 minutes, allowing all flavors to meld together.

Spoon the turkey and cranberry mixture into each bell pepper, top with mozzarella cheese.

Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbling.