Preheat the oven to 400 degrees F. Brush or spray the peppers (inside and outside) with some olive oil and sprinkle with a big pinch of salt and pepper. Place the peppers on a baking sheet and roast for 15 to 20 minutes.

Heat a large pot over medium-low heat and add 1 tablespoon of olive oil. Stir in the onion, peppers and garlic with a big pinch of salt and pepper. Cook until the onions soften, about 5 to 6 minutes.

Increase the heat to medium and add in the turkey and beef with another pinch of salt and pepper, using a wooden spoon to break it apart and combine it. Cook until browned.

Stir in the tomato paste, paprika and brown sugar. Stir in the worcestershire and apple cider vinegar. Stir in the tomato sauce. Cover and cook for 15 to 20 minutes, stirring often. Taste and adjust to your preferences – more salt or pepper, more sugar if it’s too tangy, more vinegar if it’s too sweet.

Fill the roasted peppers with the sloppy joe mixture. You may have a little sloppy joe mixture left over - stick it in the fridge and use it for sandwiches. Sprinkle the tops with the havarti cheese.

Place back in the oven and roast for another 8 to 10 minutes, or until the cheese is golden and bubbly. Top with freshly parsley and/or green onions for serving.