Preheat the oven to 350 degrees.

While the oven preheats, wash and dry the peppers. Then cut out the stem and slice each in half. Remove the seeds and as much of the white spongy areas as possible.

Line a baking sheet with foil and spray with non-stick cooking spray.

Take each pepper half and place hollow side up on the baking sheet.

Cover with foil and bake for 20 minutes. When finished, remove any excess water that is on the tray or the middle of the pepper.

While the peppers are baking, heat a skillet over medium-high heat and add the ground turkey. (You may need to add a Tablespoon or two of oil if it sticks).

Cook until no longer pink, then add the garlic, jalapeno, onion powder, tomato paste, and taco seasoning and stir until combined. Add ¾ cup of water to the pan and allow it to simmer for approximately 5 minutes.

Add the black beans and tomatoes and simmer for an additional 5 minutes.

Divide the filling equally among the pepper halves and top with shredded cheese.

Bake uncovered for 15 minutes, or until the cheese is melted.