Rinse quinoa or rice. Chop the bell peppers in half and remove the seeds. Dice the onion and mince the garlic.

In a medium pot, cook quinoa or brown rice according to package instructions.

While the grains cook, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until translucent, then add garlic and sauté until fragrant.

Stir in your choice of ground turkey or black beans and cook until browned (if using turkey); if using beans, just heat them through.

Add the diced tomatoes, spices, and cooked grains to the skillet. Stir to combine and let it simmer for 5-10 minutes.

Remove the skillet from heat. Spoon the mixture into the halved bell peppers, packing them generously.

For a baked version, place stuffed peppers in a baking dish, cover with foil, and bake at 375°F (190°C) for about 20 minutes until the peppers are tender.

Disperse bowls with the filling, garnishing with cilantro, avocado slices, or a sprinkle of cheese if desired!