Cut the peppers in half and remove seeds. You can boil the peppers for 5 minutes if you prefer a softer texture.
In a large skillet add the olive oil, garlic and onion, saute until tender. Add the turkey and brown until thoroughly cooked.
Add the crushed tomatoes, black beans, Italian seasoning, salt, pepper and 1/4 cup of the shredded cheese and stir until blended.
Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.