Cut the tops off bell peppers and remove the seeds and insides. Spray or drizzle with oil and bake for 15 minutes at 350 degrees. In the meantime, sauté garlic and white onion for about 3 minutes on medium heat with olive oil, then add ground lean turkey, Worcestershire sauce (optional), a dash of salt & pepper, cumin, chili powder, garlic powder and oregano to the pan and turn heat to medium high. Once turkey is browned, add can of diced tomatoes and tomato paste. Cook for about 5 minutes then add quinoa (you can use one entire cooked bag from the frozen section of TJ's too). Fill each pepper with the mixture and bake for an additional 15 minutes. Top with green goddess dressing (in the refrigerated section) and some Parmesan cheese!