Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
3. In a large skillet, heat olive oil over medium heat. Add the ground turkey and cook until browned, about 5-7 minutes.
4. Stir in the chopped jalapeño, canned tomatoes (with juices), black beans, cooked quinoa, chili powder, cumin, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally.
5. Remove the skillet from heat and stir in half of the shredded cheese and the chopped cilantro.
6. Spoon the turkey and quinoa mixture into each bell pepper, packing it down gently. Top each pepper with the remaining shredded cheese.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
9. Remove from the oven and let cool for a few minutes before serving. Garnish with extra cilantro if desired.