Preheat oven to 375 degrees.

Cook Quinoa as per instructions on the package.

Sauté onions until brown and caramelized.

Brown ground turkey in a frying pan.

Combine turkey, onions, corn, beans, salsa, garlic powder, dried cilantro, red chili powder, and salt and pepper in a large mixing bowl.

Cut the tops of the bell peppers and remove seeds.

Fill peppers with the mixture and arrange in a baking dish with 1.5 cups of water in the bottom of the dish.

Cover with aluminum foil and bake for 40 minutes.

After 40 minutes remove the dish and take aluminum foil off, put Mexican cheese blend on top of the peppers and put back in the oven for 10 minutes.

Remove peppers and let cool slightly before serving.