Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium-high heat. Add onions, garlic and parsley. Saute until soft and translucent.
Add ground turkey, breaking it up with your spoon. Pour in 1/2 cup water and bring to a simmer. The waters helps the turkey stay moist. Once at a simmer, add frozen spinach, cumin, Adobe seasoning and cayenne (if desired), stir.
Simmer for about 8-10 minutes, or until turkey is cooked and liquid has evaporated. Add cannellini beans and stir again. Remove from heat.
Cut tops off of bell peppers and remove membranes and seeds. Spray the bottom of a square baking dish with cooking spray and pour in white wine. Place bell peppers into the dish, fitting them snugly together.
Spoon 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.
Remove peppers from the oven. Remove aluminum foil and top each with remaining cheese. Return
to oven for 5 minutes or until cheese has melted.
Remove from oven and allow to sit for 3-4 minutes before serving. Enjoy your Turkey and Cannellini Bean Stuffed Peppers!
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