Pre-heat oven to 375 degrees.

Prepare your Quinoa. Use a fine-meshed colander and run cold water over your quinoa until the water is clear. Add 1/2 cup quinoa and 1 cup water to a saucepan and bring to a boil. Then, reduce the heat to a simmer and cover until all the water is absorbed, about 15 minutes.

While preparing the Quinoa, spray a frying pan with olive oil cooking spray and heat on medium. Add in the ground turkey and cook for about 10 minutes. Add in the frozen corn, chili powder, ground cumin, ground chipotle chili pepper and crushed tomatoes. Mix well and continue to heat on medium heat for about 5 more minutes. Mix in the cooked quinoa.

Cut bell peppers in half. Use a spoon to scoop out the seeds, leaving the stems in tact. Place in a 9x13 baking dish and sprinkle the bell pepper halves with salt & pepper to taste.

Split the ground turkey mixture into 6 and scoop into the 6 bell pepper halves.

Sprinkle the shredded Mexican cheese on top of all 6 bell pepper halves.

Spray the peppers with olive oil cooking spray and pour 1/2 cup water into the bottom of the baking dish.

Cover with aluminum foil and bake for 30 minutes.

Uncover and bake for 15 more minutes.