Start by slicing all your bell peppers in half lengthwise, removing seeds without cutting off the tops.
Chop onion and garlic, and saute in olive oil over medium heat.
Add ground turkey and heat on medium until fully cooked.
Add the taco seasoning, cumin, and black beans, and turn the heat down to low.
Heat the quinoa blend according to directions (microwave for 90 seconds), and add the whole package plus the one cup of salsa.
Place your peppers in a baking dish coated in cooking spray, and evenly distribute taco mixture into each pepper.
Cover with foil, and bake in your 400 degrees Fahrenheit heated oven for 30 minutes. Remove from oven and sprinkle cheese on each pepper.
Place the cheese-covered peppers back in the oven (uncovered) for about 5 to 7 minutes until melted.
Two of these peppers are pretty filling, so I suggest serving size if you’re not pairing these with aside. You may even have some leftover stuffing to enjoy!