Preheat oven to 400 degrees. Cut peppers in half lengthwise and pull out the ribs and seeds. Place peppers cut side up onto a baking pan.
Add onion and carrot to a food processor fitted with the ”S” blade. Pulse until roughly chopped. Add zucchini and spinach and continue to pulse, stopping to scrape the sides and make sure all the veggies are being chopped. Stop when everything is finely chopped. Do not over process or the mixture will be mushy
Heat the oil in a skillet over medium heat. Remove the blade from the food processor and scrape veggies into the pan. Cook the veggie mixture until most of the liquid evaporates and the veggies are softened, about 8 minutes
Add garlic powder, chili powder, cumin, and dried oregano. Cook for 30 seconds to combine flavors. Add the turkey meat and cook, breaking up the meat with a back of a wooden spoon until the veggies and meat are well combined and the meat in cooked through.
Add tomatoes and salt and cook until most of the
liquid in the pan has evaporated (about 5 minutes). Taste for seasoning and add
additional salt and pepper as needed.
Spoon turkey mixture into the pepper halves, pressing the top down to help the filling stay inside. Sprinkle each pepper with some shredded cheese, if using
Bake peppers until lightly browned around the edges, about 12 minutes. Serve warm with your favorite taco toppings.
Allow leftovers to cool completely before storing in an air-tight container in fridge for 1-2 days.