Pre-heat your oven to 375 degrees.
Start by preparing your bell peppers. Slice each pepper in half lengthwise and remove the seeds. Brush the inside of each pepper with olive oil and season with salt and pepper. Set aside until ready to use.
Heat one tablespoon of olive oil in a large pan. When hot, add the corn kernels and sauté for about 3 minutes until just tender. Add the onions, garlic and jalapenos and cook until the onions soften and the garlic becomes fragrant, about 2 minutes.
Add the ground turkey and cook for 4-5 minutes, stirring constantly with a spatula to break up the meat, until the meat is no longer pink.
Add the black beans, quinoa, fire roasted tomatoes, oregano, chili powder, cumin, and cayenne and cook for two more minutes. Taste your stuffing, and season with salt and a little more cayenne pepper if you’re into spice.
Stuff each bell pepper with the southwestern turkey and quinoa stuffing and place the peppers in an oven-proof skillet or baking dish. Pour the vegetable stock into the skillet or baking dish, and cover the dish with foil.Transfer your stuffed peppers to the oven and bake for 25-30 minutes until the peppers are tender.
Remove the foil from the baking dish and sprinkle a mixture of Monterey Jack and Cheddar cheese on top of each stuffed pepper. Bake the peppers uncovered for another five minutes until the cheese is melted and bubbling.
Garnish with avocado and cilantro if you’re feeling fancy, and get your feast on. Happy anniversary, Dude Dieters! Here’s to you and your wonderland bodies. You make me so proud.