1
Preheat oven to 350 degrees F
2
Combine quinoa and chicken stock in a saucepan, bringing to a boil. Reduce heat and let simmer for 15-17 minutes and all liquid has absorbed.
3
Place bell peppers in a baking dish (halved and seeded) and spray with cooking spray. Set aside
4
In a large saucepan, heat olive oil over medium heat and saute thinly sliced garlic cloves. Add in chopped onions and let simmer for 2-3 minutes
5
Add turkey, Worcestershire sauce, salt and pepper to pan and cook until meat has browned
6
Add tomatoes and tomato paste, cooking until liquid has absorbed
7
Add cooked quinoa to meat mixture and stir thoroughly
8
Fill each pepper with the mixture and cook peppers for 30 minutes in the preheated oven
9
After 25 minutes, top with cheese and bake for another 5 minutes before taking peppers out
