Preheat oven to 180°C / 350°F.
Slice bell peppers in half lengthwise and remove seeds.
Transfer bell peppers to a baking dish. Cover the baking dish with foil and pre-cook the bell peppers by baking them for 15 minutes while you make the stuffing.
Mince garlic and finely dice onion.
Heat up oil in a large nonstick skillet over medium heat. Add garlic and onion and sauté until fragrant, about one minute.
Add ground turkey and cook until it is brown, breaking it up with a spatula as you're cooking.
Add canned tomato, smoked paprika, chilli, cumin, salt and pepper. Give everything a good stir, cover and let simmer on low heat for 5 minutes.
Stir in cooked brown rice and baby spinach and continue cooking until spinach is wilted.
Remove bell peppers from the oven and fill each one with stuffing and top with a sprinkle of shredded cheese. Return them to the oven and bake for 15 more minutes uncovered.
Top with chopped fresh cilantro and serve. Enjoy!