Preheat the oven to 400 degrees.
Remove the turkey burger from the packaging, separating it from the bun. Place on a microwave safe plate and cook for 90 seconds. Set bun aside and enjoy as toast or make into croutons for a side salad.
Place your turkey burger in a food processor to crumble. Pulse until a fine taco meat texture.
Prepare a skillet with cooking spray at medium heat. Add turkey burger, garlic, onion, and cauliflower. Cook for 4-5 minutes, stirring frequently. Sprinkle with 1 tsp. Mexican seasoning (I used Penzey’s Fajita Seasoning) and water. Stir to combine and saute until the water evaporates. Taste the mixture to make sure it has enough flavor; adjust as needed.
Slice your peppers in half lengthwise and scoop out the seeds and ribs of the peppers.
Fill each pepper with the taco mixture and move to a baking sheet prepared with cooking spray. Place in the oven and bake for 15 minutes until peppers are tender.
Meanwhile, combine the Greek yogurt and hot sauce in a small bowl. Transfer to a small plastic snack bag for drizzling. Taste to assure it has the right level of zip! Add more hot sauce if needed.
Prepare your toppings while your peppers cook.
Remove the peppers from the pan and to a serving plate. Top each one with a jalapeño, sprinkling with tomatoes and scallions. Drizzle with Greek yogurt mixture and garnish with cilantro.
Serve and enjoy!