Preheat oven to 350 degrees.
Add 2 T vegetable oil to larg pan over medium heat, then add turkey meat. Cook until no longer pink, about 10 minutes.
Combine cooked rice, salt, ground turkey and black beans in a bowl and mix well.
Cut the green peppers in half. Carefully remove the seeds and the white veins. You want to make sure that the shell is intact, and retains a bowl-like shape.
Place the peppers, open side down in a lasagna tray. Spray the peppers with a little cooking spray.
Turnover and fill the peppers with the meat mixture.
Place the peppers in the lasagna tray and then pour the enchilada sauce around the peppers. Cover with foil and bake for 1 hour.
Remove foil, cover each pepper with a generous amount of cheddar cheese, return to the oven and bake for another 10 – 15 minutes.
Remove peppers from the oven and let sit for 5 minutes.
To serve. Place pepper on a plate and surround with some of the enchiladas sauce. Place cheese sauce on the table so people can help themselves. Enjoy!!