Preheat oven to 425 F.

2. Wash all produce.

3. Cut green peppers in half, from stems to bottom.  Remove seeds. Place on a baking sheet.

4. Brush inside of peppers with olive oil.  Season with salt and pepper.

5. Place peppers in the oven for 20 minutes.

6. Bring 2 cups of chicken broth to a boil.  Reserve 1 cup.

7. Add brown rice to chicken broth.  Cover and reduce heat.  Allow to simmer on low for 10 minutes.

8. Chop onion.

9. Slice jalapeno in half and remove the seeds.  Finely chop.

10. Add 1 tbsp of olive oil to pan.  Brown ground turkey, onion, and jalapeno. Season with chili powder and chipotle powder.

11. Add diced tomatoes, tomato paste, and remaining 1 cup of chicken broth to the pan with the ground turkey.

12. Once cooked, add brown rice to the pan with the ground turkey and tomatoes.  Mix together. 

13. Remove peppers from the oven and fill with the turkey and rice mixture; about 1 cup each.

14. Top each pepper with cheese and place back in the oven for 5 minutes to allow cheese to melt.