Cut off the tops to 4 Bell Peppers and throw the peppers in boiling water for 4-5 minutes or until they are tender. You want them to be firm enough to stand on their own still. Set aside.
Sauté 1 TBSP olive oil with 2 cups chopped onion, 3 cloves chopped fresh garlic for 1 minute and then add 1 pound of ground turkey (90/10) and cook until turkey is white, Season with salt, pepper, onion powder, dash of oregano or whatever you like. Add about 10 grape tomatoes, halved, ½ cup low-sodium chicken broth. Cover and let cook a few more minutes.
Stuff peppers with quinoa or rice for first layer. (Again, always have a grain handy and already prepared) Add meet mixture and sprinkle part-skim mozzarella on top each pepper. Bake in oven at 350* for approx.. 15 minutes.