Preheat the oven to 400 degrees F and prepare a non-stick baking tray.
Heat a skillet over medium heat on the stovetop. Add olive oil to the skillet and let it warm up for 15 seconds.
Add the minced garlic to the skillet and cook until fragrant (about 30 seconds). Then add the chopped onion, and mushrooms and cook until soft, about 5 minutes.
Add the ground turkey to the vegetables. Once the turkey is mostly cooked through, add in the tomato sauce and half of the chicken broth. Let simmer until the turkey is fully cooked and some of the excess liquid has cooked off.
While the turkey mixture simmers, prep your bell peppers. Wash the peppers, cut them in half, and remove the stem and seeds. Place the cut bell peppers on your baking tray, open side up.
Once the turkey mixture is done cooking, add the cooked quinoa into the skillet with the turkey and vegetables. Stir together and remove from heat.
Stuff each bell pepper with the mixture. Make sure they are full. If you are using cheese, top each filled pepper with just enough cheese to barely cover the mixture. Pour the chicken broth into the base of the pan (around the peppers, not over them).
Cover the baking tray and peppers with foil and bake for about 30-35 minutes, until the outside of the peppers is soft. Serve warm and enjoy!
In place of turkey, you can use ground beef or chicken, or black beans and corn.
Use a dairy-free alternative, such as Daiya Monterrey Jack shreds.