Preheat your oven to 350°F (175°C). Pour 1 1/4 cups of enchilada sauce into the bottom of a 9x12 inch baking dish.

In a large sauté pan, brown the ground turkey over medium heat. Season with salt and pepper. Break up the meat into small pieces with a wooden spoon.

Add the chopped onion, minced garlic, chopped bell pepper, chopped tomato, and chopped cilantro to the pan with the turkey. Continue cooking over low heat.

Stir in the ground cumin, oregano, bay leaf, and additional salt if needed. Add the canned tomato sauce and 1/4 cup of water. Mix well, reduce heat to low, cover, and simmer for about 15 minutes.

While the filling simmers, prepare the poblano peppers: Cut a lengthwise slit along one side of each poblano pepper. Carefully remove the seeds and core. (You can roast the peppers over an open flame, under a broiler, or in the oven until the skin is blistered, then steam them in a plastic bag for 10-15 minutes to loosen the skins, and scrape off the charred skins. This step can be done ahead of time.)

Carefully stuff about 1/2 cup of the turkey mixture into each prepared poblano pepper.

Place the stuffed peppers seam-side up over the sauce in the baking dish. Top each pepper with 2 tablespoons of shredded cheese.

Cover the dish tightly with foil and bake in the preheated oven until hot and bubbly, about 30 minutes.

Serve hot, garnished with cilantro sprigs or chopped scallions.