Spray a 9 by 13 baking dish with nonstick cooking spray.

Place sliced peppers, cut side down into the dish.

Add 1/2 cup of water to bottom of dish, cover with plastic wrap and microwave on high for 2 minutes.

(You can skip this step and just bake peppers for longer in the oven until tender.) Preheat oven to 425 degrees.

Heat oil in a skillet and cook onion until translucent.

Add turkey and seasonings.

Once meat is browned, add black beans, salsa and brown rice.

Spoon evenly into each pepper half.

Cover with aluminum foil and bake for 30 minutes, uncover and add shredded cheese on top of each stuffed pepper.

Bake for another 5 minutes or until cheese is melted.

Top with chopped scallions and cilantro if desired.