February 6th, 2016
Place oven rack in the middle and preheat oven to 180°C (350°F).
In a pot, bring broth to a boil. Add quinoa, reduce heat, cover and let simmer around 15 minutes or until liquid is absorbed. Set aside.
Cut peppers in 2 and seed. Place peppers on a cooking sheet or large baking dish, and brush with olive oil. Set aside.
In a pan, brown onion in oil over high heat. Add ground turkey, garlic and cumin. Season, then continue cooking while stirring until meat is well-done. Add cooked quinoa, cranberries and cilantro. Mix and adjust seasoning.
Divide stuffing among peppers. Cover with aluminum foil and bake 30 to 45 minutes or until peppers are tender. If desired, top with a swirl of plain yogurt.