Spanish Quinoa Stuffed Peppers

Cook the lean ground turkey on the stove. Cook the quinoa with 2 cups of water (or vegetable stock). Once turkey and quinoa are cooked, add all other ingredients together (nutritional yeast, cumin powder, chili powder, garlic powder, black beans, whole kernel corn) and mix. Stuff the mixture into the bell peppers, which have been cut in half. Cover the stuffed peppers with foil and bake for 30 minutes at 375°F. Remove the foil, increase oven temperature to 400°F, and cook for an additional 10 minutes. Enjoy!