Heat oven to 375°F (190°C). Halve the bell pepper lengthwise and remove seeds. Place cut-side up in a small baking dish with 2 tablespoons water, cover and bake 15 minutes.
In a nonstick skillet, cook the raw turkey, breaking it apart, until it reaches 165°F. Add cauliflower rice and cook 5–7 minutes; stir in spinach until wilted.
Fill both pepper halves with the turkey mixture. Cover and bake 15–20 minutes until the pepper is tender. Serve both halves as one portion.
Nutrition is an estimate calculated per serving from the ingredient weights above using USDA FoodData Central SR Legacy records and named product labels. Total carbohydrate includes fiber. All listed oils, sauces and toppings are included. Weigh produce after removing inedible parts; meat weights are marked raw or cooked. Different brands and substitutions change the estimate. One serving is both halves of a large pepper (150 g edible weight), filled with the entire turkey mixture.Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.