In a small saucepan, start the quinoa and cook according to package directions (usually about 15 minutes).
While the quinoa cooks, heat the olive oils in another pan.

Once hot, add the ground turkey. Cook over medium heat. Once the turkey is mostly cooked though, add in the tomato sauce and about half of the water. Let simmer until the turkey is fully cooked and some of the excess liquid has cooked off.

Preheat the oven to 400.

While the turkey mixture simmers, prep your bell peppers. Wash the peppers, cut them in half, and remove the stem and seeds. Spray a 9×13 baking pan with cooking spray and place the cut bell peppers in the pan (open side up).

Once the quinoa is done cooking, dump it into the pan with the turkey and vegetables. Stir together. Then, stuff each bell pepper with the mixture. Make sure they are full. Pour the rest of the water into the base of the pan (so around the peppers, not over them).

Cover with foil and bake at 400 for about 30-35 minutes.

Serve warm enjoy!