Preheat the oven to 400°F. Heat the olive oil in a large skillet over medium-high heat. Add the onions, garlic and parsley. Saute until soft and translucent. Add the ground turkey, breaking it up with your spoon, turning to brown. Stir in the frozen spinach, cumin, Adobe seasoning and cayenne.
Spoon the mixture into each bell pepper, filling only halfway. Sprinkle cheese in each pepper and then resume spooning in filling until full. Cover with aluminum foil. Bake for 15 minutes.
Store in an airtight container in the refrigerator. I do not suggest freezing these stuffed peppers. Because peppers are so full of water, as is the spinach and beans, they defrost a little grainy.