Preheat oven to 350 degrees F.

Core, seed and cut the peppers in half, lengthwise.

Pour juice from the drained tomatoes into the bottom of a 9 X 13-inch baking dish.

Put the 1 cup of water into a small saucepan. Boil water over medium-high heat and add quinoa.

Cover and simmer for about 15 minutes until water is absorbed, quinoa becomes translucent and separates.

Meanwhile, in a large skillet, heat olive oil over medium-high heat.

Add garlic and onion and saute until translucent.

Add turkey and cook until done.

Mix in Old Bay Seasoning and pepper.

Place spinach in skillet and sautee until just wilted.

Add the diced tomatoes and beans and stir until heated through.

Add the quinoa and mix until thoroughly combined.

Fill the peppers with stuffing and place into prepared baking dish.

Cover with tin foil and bake for 45 minutes.

Remove foil and sprinkle with shredded mozzarella and return to the oven to bake uncovered for an additional 10 minutes.