Preheat the oven to 425F.

Wash and dry your peppers, cut them in half, and clean them of stem and seeds. Set aside for now.

In a small nonstick saucepan, combine about ¼ cup of the chopped onion with 1 tablespoon of olive oil, and heat on medium-high.

Once it starts to sizzle, add in the can of tomato sauce, followed by half a can's worth of water.

Add some salt and sugar, stir well, and cover.

Turn down to a simmer, and let the sauce cook as you prepare the rest.

In a medium nonstick saucepan, heat the other tablespoon of olive oil with the remaining chopped onion. Once it starts to sizzle, add in your ground turkey.

Stir it up until it's no longer pink, then season with some salt, pepper, and garlic powder.

Add in the cooked brown rice {I used some rice I had cooked in the CrockPot and frozen, but you can find frozen pre-cooked bags at stores such as Kroger}, followed by the spinach leaves. Add in more seasoning if necessary!

Once the mixture is cooked through, remove from heat, and stir in some of the cheese if desired.

Grab a baking dish, and spray with nonstick spray.

Spread a little bit of the tomato sauce on the bottom, then place your pepper halves on top.

Stuff them with your prepared mixture, and top with the remaining tomato sauce and cheese.

Bake in your preheated oven for 20-25 minutes, until peppers are soft.

For a crunchy top, broil the pan for a few minutes until the cheese is bubbly and crisp. Serve immediately, and enjoy!