||Preheat oven to 350 degrees.
||Combine quinoa and chicken stock in a saucepan. Bring to a boil and reduce heat to simmer for 15-17 minutes until all of the liquid is absorbed.
||Meanwhile, cut the tops off of the bell peppers, remove the seeds and set aside in a baking dish sprayed with cooking spray. Chop the tops of the peppers (will add to the meat mixture later).
||Heat the olive oil over medium high heat in a large sauce pan and saute the garlic.
||Add chopped onions and peppers. Saute 2-3 minutes.
||Add the ground turkey, worcestershire sauce, salt and pepper to the pan. Cook until the meat is browned.
||Add the tomatoes and tomato paste. Stir to combine. Cook until most of the liquid is absorbed (5 minutes).
||Add the cooked quinoa to the meat mixture. Stir thoroughly.
||Fill each pepper with the mixture. Cook in preheated oven for 30 minutes.
||After 25 minutes, top each pepper with italian cheese. Cook five more minutes (cheese will melt and begin to brown).