Prep the peppers. Heat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. If they wobble, shave a thin slice off the bottom so they stand up. Place them in a baking dish, cut side up.

Par-bake for tenderness. Drizzle the peppers with 1 tablespoon olive oil and a pinch of salt. Cover the dish with foil and bake for 12–15 minutes. This softens them so they don’t stay crunchy after stuffing.

Cook the aromatics. While the peppers bake, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Stir in the garlic and cook 30 seconds until fragrant.

Brown the meat. Add the ground turkey to the skillet. Season with a pinch of salt and pepper. Cook, breaking it up with a spoon, until no longer pink, 5–7 minutes.

Spice it up. Stir in cumin, smoked paprika, oregano, and chili powder if using. Cook 1 minute to toast the spices.

Build the filling. Add crushed tomatoes and tomato paste. Simmer 2–3 minutes to thicken slightly. Stir in cooked quinoa and black beans. Taste and adjust salt and pepper. You want a savory, slightly saucy mixture that holds together.

Stuff the peppers. Remove the par-baked peppers from the oven. Spoon the filling into each pepper, packing it gently to the top. Sprinkle the cheese over each.

Bake until melty. Return the dish to the oven, uncovered, and bake 15–20 minutes, until the peppers are tender and the cheese is bubbling and lightly golden.

Finish and serve. Let the peppers rest for 5 minutes. Top with chopped parsley or cilantro. Serve with lemon or lime wedges for a bright finish.