Turkey Quinoa Stuffed Peppers

1. Preheat oven to 350 degrees F (175 C).
2. Half 4-6 bell peppers, remove seeds, and spray or drizzle with oil. Bake for 15 minutes.
3. While peppers bake, heat some olive oil in a pan over medium heat. Cook 3 cloves of garlic and half a white onion for about 3 minutes.
4. Add 1 lb ground lean turkey to the pan along with 3 tablespoons Worcestershire sauce, salt, pepper, cumin, chili powder, garlic powder, and oregano. Turn heat to medium-high and cook until turkey is browned.
5. Once the turkey is browned, add one 14 ounce can of diced tomatoes and one 6 ounce can of tomato paste. Cook for about 5 minutes.
6. Stir in 1 1/2 cups of cooked quinoa. (Cook quinoa in chicken stock instead of water for more flavor, if desired).
7. Fill each baked pepper half with the turkey and quinoa mixture.
8. Bake for an additional 15 minutes.
9. Drizzle with avocado cilantro dressing and some Parmesan cheese before serving. (Note: Recipe for the dressing is not included in this post; use parsley or basil if you dislike cilantro).