Preheat oven to 425-degrees.

Place the peppers in a 1½ quart casserole dish that has been sprayed with cooking spray.

Season the peppers with ½ teaspoon salt and ¼ teaspoon pepper.

Cover the dish with foil and roast in a 425-degree oven for 12 - 15 minutes. Remove from the oven, and cool slightly.

Meanwhile, add 2 teaspoons of olive oil, and brown the ground turkey in a large skillet over medium/high heat.

Add chopped onion, minced garlic, garlic powder, dried basil, dried oregano, and tomato paste to the skillet.

Cook, stirring to combine until the turkey meat is no longer pink.

Add the crushed tomatoes to the skillet, and stir well.

When the peppers come out of the oven, liberally spoon the turkey mixture into the waiting peppers, and top with the grated Parmesan cheese.

Reduce the oven heat to 350-degrees and return the peppers to cook (uncovered) for an additional 15-20 minutes.

Serve hot.