Preheat oven to 375. Coat 8" square baking dish with cooking spray.
Slice tops off peppers. Carefully remove seeds and ribs from peppers. If pepper doesn't stand upright, trim a thin sliver off bottom.
In a large mixing bowl, combine half the onion, half the garlic, parsley, dill, 1/4 cup tomatoes, rice, turkey, 3/4 tsp. salt and pepper to make filling,
In a medium nonstick skillet, heat oil over medium heat. Add remaining onion; cook, stirring occasionally, until translucent, about 3 minutes. Add remaining garlic; cook, stirring, 30 seconds. Stir in remaining tomato, remaining 1/4 tsp salt and water; bring to a boil over hight heat. Reduce heat to medium low and simmer 1 minute.
Loosely stuff peppers with filling (leaving room for rice to expand) -- add about 3/4 c in each and nestle peppers in baking dish.
Spoon tomato sauce on and around peppers in baking dish.
Cover dish tightly with foil; bake until peppers are tender and rice is cooked, approximately 75 to 90 minutes.
Serving size is 1 stuffed pepper and 1/2 c sauce. Each serving is 6 points on Weight Watcher Freestyle program.