Ground Turkey Stuffed Peppers

Rinse the Quinoa - Add the quinoa to a mesh strainer and rinse under cold water for 30 seconds. Shake to remove excess water.
Cook the Quinoa - To a large pot, add the quinoa, tomatoes, zucchini, black beans, corn, shallots, jalapeño, garlic, cumin, salt, pepper, chili pepper, and chicken stock. Bring to a boil and cover. Reduce the heat to medium-low.
Simmer until the liquid is absorbed, about 25 to 30 minutes. Turn off the heat and allow it to sit covered for 5 minutes. Season with additional salt and pepper as needed. Fluff with a fork and stir in the green onions.
Cook the Turkey - Heat a large saute pan over medium-high heat. Add the olive oil. Once hot, add the ground turkey, breaking it down into smaller chunks. Cook until no longer pink, about 5 to 6 minutes. Stir in the cumin, paprika, salt, and pepper. Season to taste.
Preheat the Oven - Set the oven rack to the middle position and the temperature to 350°F (177ºC). Lightly grease the bottom of a baking dish with oil or cooking spray.
Stuff the Peppers - Add the turkey to the pan of quinoa and stir to combine. Firmly pack each pepper with about ½ cup to ¾ cup of the mixture. After filling, transfer to the baking dish.
Bake - Bake in the center of the oven for 20 minutes. Turn the heat up to 375°F (191ºC) and continue baking for another 10 minutes until the peppers are tender. If desired, broil for 2 to 3 minutes for a crisp top.
To Serve - Serve the peppers hot with desired toppings.