Add the ground turkey to the pan, cooking until lightly browned and breaking it up as it cooks. Stir in the black pepper, chili powder and coriander.
Next add the salsa, the quinoa and the rice, heat through. Remove from heat and stir in the chopped spinach.
Pack the turkey mixture into the pepper halves so that it's heaping, about a cup (see pictures). Sprinkle the tops with the cheddar cheese and bake about 40 minutes or until the peppers are tender. Serve immediately.
Notes
Save some time--cook the brown rice and quinoa together. In a medium pot, bring 2 cups chicken broth to a boil. Stir in ½ cup brown rice. Cover, reduce heat and simmer for 20 minutes, then stir in ½ cup quinoa and cook covered for an additional 15 minutes. Turn off burner and let sit for 5 minutes.
Recipe by Webicurean at http://blog.webicurean.com/2013/01/27/heart-healthy-stuffed-peppers/