Preheat oven to 425°F.
Chop the top off of each bell pepper. Remove the seeds from the center of the bell peppers.
Use a small knife (or carving knife) to cut two eyes, a nose, and a mouth into each bell pepper (get creative with this - invite your kids to help!). Once carved, set aside.
In a large bowl, mix together the ground turkey, melted coconut oil, shredded coconut, dried cranberries or raisins, and salt. Mix until evenly combined.
Arrange the bell peppers on a sheet pan, with the bottom of the pepper laying on the surface. TIP: Don't worry if your peppers fall over, they will still cook evenly! Alternatively, slice the bottom of the pepper off so the pepper will stand up straight.
Divide the meat mixture between the bell peppers. Place the top on each bell pepper on top (to cover the meat).
Roast at 425°F for 10 minutes, then reduce heat to 350°F and continue to cook for about 15 minutes, or until the internal temperature of your stuffed peppers reaches 165°F.
Remove from oven and let cool for a few moments. Serve with a small side salad or steamed vegetables, if desired. Enjoy!