Stuffed Bell Pepper with Ground Turkey and Quinoa

Preheat oven to 400 degrees.
Meanwhile, warm sauté pan with avocado oil. Dice white onion and sauté in oil for 3 minutes. Add ground turkey to sautéed onions and season with garlic powder, salt, and pepper. Cook for 20 minutes or until ground turkey is fully cooked.
Warm sauce pan with 1 cup of water and 1 cup of bone broth. Once simmering, add 1 cup of quinoa. Stir frequently and bring quinoa to a boil. Reduce heat to low and place a lid on top. Turn heat off after 18-20 minutes.
Using a separate pan, combine a portion of the cooked ground turkey and a portion of the cooked quinoa. Add 1 handful of fresh spinach, sliced mushrooms, and 1/2 can of diced tomatoes. Season with more garlic powder, salt, and pepper. Cook for 5 minutes.
Grab your bell pepper, cut the top off, and scrape inside seeds/internal proliferation out.
Stuff pepper with the mushroom, spinach, turkey, and quinoa mixture. Bake in oven for approximately 20-30 minutes or until golden brown.
Top with fresh green and red onion.
Serve and enjoy.