Add the quinoa and the 2 ½ cups of water to a pot and set the pot over high heat until the water begins to boil.

Once the water reaches a boil, turn the heat to low and cover the pot, allowing the quinoa to cook for about 7-8 minutes more, or until all the water is absorbed and you can fluff it with a fork.

While the quinoa is cooking, wash the bell peppers and slice them in half down the middle.

Place the bell pepper halves on a baking sheet lined with parchment paper and set them aside.

Preheat your oven to 375 degrees Fahrenheit.

Set a large skillet over medium-high heat. Once it's heated, add the olive oil and then the ground meat.

Saute the ground meat until it's almost cooked through and then add the taco or fajita seasoning mix and the onions.

Stir the mixture over the heat until the seasoning is integrated throughout and the onions have begun to soften.

Add the water and the diced tomatoes, stir until a sauce forms and cover the pan.

Allow the mixture to cook for 3-4 more minutes or until the turkey is cooked completely.

Take the pan off the heat and add the cooked quinoa, the corn, the black beans, and the shredded zucchini.

Toss the mixture until everything is evenly combined and spoon the mixture into the 12 bell pepper halves.

Sprinkle some shredded cheese over the top of each stuffed pepper.

Bake the peppers for 20-25 minutes at 375 degrees Fahrenheit.

Remove the peppers from the oven and sprinkle them with a little chopped fresh cilantro or parsley for a eye-catching garnish.