Preheat oven to 400'F

Rinse quinoa in a fine mesh strainer. Add rinsed quinoa to a medium pot with 1-cup of water and a pinch of salt. Bring to a boil and then cover and reduce to a simmer. Set a timer for 15-minutes and then remove the pan from the heat. Let the quinoa remain covered and set aside.

While quinoa is cooking, dice onion & mince garlic. Set aside.

Wash the bell peppers, chop the tops off, and core the center by removing the seeds. Keep the tops for later use. Set peppers aside for now. (*Pro-tip: consider leveling the bottom of the pepper slightly so that it rests easily face up when placed on the cooking sheet)

Add 1/2 tbsp of avocado oil to a medium sauce pan. Cook on medium heat until shimmering. Add chopped onions, stirring frequently. Cook until translucent, approximately 5-minutes. 

Add minced garlic to onions and cook for 1-minute at most. Then turn off the heat and empty pan contents into a small bowl. Set aside.

In the same medium sauce pan, add 1/2 tbsp of avocado oil. Add turkey and cook on medium heat, stirring frequently. Cook until grey brown in color and crumbly (8-10 minutes). Remove from heat and set aside to cool.

Blend cherry tomatoes and pepper tops together.

In a large bowl, mix the quinoa, tomato mixture, spices, soy sauce, sauteed onion & garlic, egg and turkey.

Once cooled enough to handle, scoop mixed contents into the cored peppers. 

Add stuffed peppers to a baking sheet or a glass casserole dish.

Place in the oven to cook for 30-minutes. After this time, remove the tray from the oven and top the peppers with parmasean cheese. Return the peppers to the oven and allow to cook for an additional 5-minutes. 

Once the cheese has melted and slightly browned, remove the peppers from the oven and set aside to cool (5-10 minutes)

Enjoy!