Preheat the oven to 375 degrees F (190 degrees C).
Prep your ingredients: Thoroughly wash the outside of the Yellow Bell Pepper (6) with cold water. Cut off the very tops and scoop out the seeds and membrane to have a nice, clean vessel for the filling.
Get the peppers into a baking dish. Drizzle them generously with Olive Oil (to taste) and season each of them with a pinch of Salt (to taste). Roast them in the oven for 12 minutes to let them develop flavor and start to get tender.
In the meantime, start preparing the filling. In a small pot, bring the Chicken Stock (2 cup) to a boil. Pour in the Quinoa (1 cup) and cover the pot with its lid. Reduce the heat to low and let the quinoa cook until tender for about 12 minutes.
While the quinoa cooks, heat Olive Oil (1 dash) in a large pan over medium high heat. Brown the Ground Turkey (1 pound) while breaking it up with a spoon. Season it and spice it with the Salt (1/2 teaspoon), Chili Powder (1/4 teaspoon), and Smoked Paprika (1/4 teaspoon).
When the turkey is cooked, add in the Shallot (1), Jalapeño Pepper (1), and Tomato (4). Let them get soft and fragrant for a minute.
Then add in the Canned Black Beans (1 can) and zest and juice of the Lime (1). Let the mixture come to a low boil, then reduce the heat to a simmer and let it all simmer for 10 minutes.
Take the peppers out of the oven, leaving the oven on, and take the pot of quinoa off of the heat. Fluff the quinoa up with a fork, then pour it into the meat mixture and stir it all to combine it into one glorious filling.
Scoop a generous amount of the filling into each pepper. Really pack it in to get the peppers nice and well-stuffed.
Put the gluten free stuffed peppers back into the oven and bake them for 20 minutes.
When they are done, let the stuffed peppers cool for a minute. Top each of them with Salsa (to taste) and serve immediately! Enjoy!