Preheat your oven to 425°F.

Prepare the quinoa according to the package and set it aside.

Meanwhile, add 2 cups of water to a large deep saucepan and bring to a simmer. Prepare bell peppers by removing the tops and seeds; then dice the tops into bite-sized pieces and set aside.

Place the peppers open-side down into the simmering water, put the lid on top, and let simmer for 6 - 8 minutes. Once bell peppers are ready, carefully drain the water, and set to the side.

In a second large saute pan, heat olive oil to medium. Add in yellow onion and bite-sized diced bell pepper tops. Cook for 3 -  4 minutes, or until the onions are translucent.

Add in ground turkey, breaking it up with a stirring utensil as it cooks for 2 – 3 minutes. Mix in taco seasoning, paprika, salt, and pepper.

Stir in drained sweet corn, chopped kale, cooked quinoa, and fresh cilantro. Cook for an additional 2 minutes. Taste and adjust seasonings by adding more taco seasoning, salt, or paprika if needed. Remove from heat and gently mix in the shredded cheese.

Spoon turkey stuffing into each bell pepper and place back into the clean deep saute pan you used to cook the peppers. Sprinkle additional cheese on top and place in the oven for 3 - 4 minutes until cheese is bubbling.

Top with fresh cilantro and serve immediately with some salsa, sliced avocado, guacamole, or chips. Enjoy!