Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Place peppers upright in a baking dish. In a small saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While quinoa cooks, heat a large skillet over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until no longer pink, about 5-7 minutes. Add diced onion and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.

To the skillet, add the cooked quinoa, diced tomatoes (with juices), corn, black beans, chili powder, cumin, oregano, smoked paprika, salt, and pepper. Stir well to combine and cook for 2-3 minutes until heated through. Remove from heat and stir in half of the shredded cheese.

Spoon the turkey-quinoa mixture evenly into the prepared bell peppers, packing it down lightly. Pour the broth into the bottom of the baking dish around the peppers. Cover the dish tightly with foil and bake for 25 minutes.

Remove the foil, sprinkle the remaining cheese over the tops of the peppers, and bake uncovered for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Let the peppers cool for 5 minutes. Garnish with fresh cilantro. For meal prep, allow peppers to cool completely before transferring to airtight containers.