Step 1

Preheat oven to 375.

Step 2

In a large skillet, heat oil over medium heat. Add onions and cook 2-3 minutes until translucent.

Step 3

Add turkey and brown - breaking up clumps and stirring until cooked through (it will turn greyish white).

Step 4

Add zucchini, curry powder, no-calorie sweetener, cloves, garlic powder and pepper. Stir and cook 2-3 minutes more. Remove from heat.

Step 5

Stir in chicken broth, quinoa, and cilantro until well mixed. Spoon ¼ of mixture in to each bell pepper. Place peppers in an 8x8 baking dish, standing up. Add enough water to cover the bottom of the baking dish about 1/8 inch deep.

Step 6

Bake 25-30 minutes in preheated oven until peppers are tender and mixture is heated through.