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Prepare the Cauliflower Rice: Trim the cauliflower florets and pulse them in a food processor until they resemble couscous. Toss with olive oil, sea salt, and black pepper. Spread on a baking sheet and bake at 350°F for 15 minutes. Set aside to cool.
Make the Marinara Sauce: In a medium saucepan, sauté diced onions in olive oil until softened. Add garlic, tomatoes, oregano, salt, sugar, and red pepper flakes. Simmer for 30-45 minutes, occasionally crushing the tomatoes with a spoon. Remove from heat, discard the onion, and pulse the sauce in a food processor for desired consistency. Stir in chopped basil.
Prepare the Filling: Sauté diced onion, ground turkey, and garlic in olive oil until the turkey is browned and cooked through. Add cumin, chili powder, salt, and pepper. Combine with cauliflower rice and 1 ½ cups of marinara sauce. Stir in approximately 1 cup of cheese.
Stuff the Peppers: Spoon the filling into each bell pepper, adding chunks of cheese if desired. Place the stuffed peppers in a loaf pan, pour about ¼ cup of water in each pan, cover with aluminum foil, and bake at 350°F for 30-45 minutes or until peppers are soft and easily pierced with a knife.
Serve and Enjoy: Let the stuffed peppers cool for 5-10 minutes before serving.