Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them under cold water and set aside.

Cook 1/4 cup of rice according to package instructions until it's fully cooked. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onions and cook until they are translucent.

Add ground turkey and ground beef to the skillet. Break the meat into small pieces with a spatula and cook until browned.

Stir in finely shredded carrots and cook for 3-4 minutes until the carrots soften.

Season the mixture with salt and black pepper. Add the bay leaf for additional flavor. Remove the bay leaf before stuffing the peppers.

Add the cooked rice to the meat and vegetable mixture. Stir well to combine.

Stuff each bell pepper with the meat and rice mixture. Press the filling down gently to ensure it's packed.

Place the stuffed peppers in a baking dish. If necessary, use foil to help the peppers stand upright.

Pour 2 cups of marinara sauce over the stuffed peppers, ensuring they are generously covered.

Cover the baking dish with foil and bake in the preheated oven for approximately 45-50 minutes or until the peppers are tender.

Carefully remove the stuffed peppers from the oven. Serve them hot, drizzled with the remaining marinara sauce.

Enjoy these Russian Stuffed Peppers as a hearty and flavorful dish. They can be served independently or with a side of your choice.