1 Preheat an oven to 400 degrees F.

2. Cook the quinoa in the chicken bone broth, as per package directions.

3. In a large fry pan, over medium heat, fry up the ground chicken until mostly cooked through.

4. Add in the black beans, corn, and red onions. Cook until the red onions start to soften.

5. Add in the garlic, cherry tomatoes, spinach, and taco seasoning. Mix together to combine and cook down the spinach.

6. When the quinoa is finished cooking you can add that to the dish as well. Taste and add more seasoning as desired.

7. Add the halved bell peppers to a lightly sprayed casserole dish. Stuff each halved bell pepper with the mixture and top with a bit of shredded cheese.

8. Bake covered for ~45 mins, remove the foil and bake for another 10 minutes or until the cheese is golden brown on top.

9. Add on the optional toppings & enjoy!