Cook the orzo 2 minutes less than package directions then drain and set it aside.
Drizzle the olive oil into a large skillet over medium to medium-high heat. Add the turkey, season with 1 ½ teaspoons of Greek seasoning, salt and pepper then cook 3-4 minutes. Drop in the onion and rough chopped spinach. Lightly season the spinach with salt and continue cooking until the spinach is wilted and the turkey is cooked through breaking it up with a wooden spoon.
Fold in the drained chickpeas, ½ cup of the crushed tomatoes, 1 tablespoon of dill and all of the feta cheese. Once it’s combined, add the cooked orzo.
Pour the remaining crushed tomatoes to a shallow baking dish then add the rest of the dill and Greek seasoning, cinnamon and 2 tablespoons of lemon juice. Add halved grape tomatoes, season everything with salt and pepper to taste and stir to combine.
Slice the bell peppers as shown in the photos, remove the stems and seeds then then divide the turkey-orzo filling between them gently pressing to fill the peppers.
Carefully place the stuffed peppers into the baking dish with the sauce then spoon about a teaspoon of sauce and a few tomatoes over the top. Loosely tent with aluminum foil and bake at 375° for 30 minutes or until the peppers are tender.
To serve, place a stuffed pepper on each plate, top with more of the tomato sauce and serve hot. Optional: garnish with olives and extra feta cheese.