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1
Preheat oven to 375.
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2
Cut the peppers in half lengthwise, slicing from the stem to the bottoms, leaving the stems intact.
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3
Remove the white pithy ribs near stern and down length of inside.
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4
Place the peppers in a shallow 13x9 inch baking dish.
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5
Drizzle the peppers with 1 tablespoon of the oil.
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6
Cover the dish with foil, and bake the peppers 15 to 20 minutes, until they start to soften.
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7
Meanwhile, heat the remaining tablespoon of the oil in a large skillet over medium-high heat.
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8
Add the onion, garlic, salt, black pepper, chili powder, and cumin and cook until all vegetables are softened, about 3 minutes.
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9
Add the sausage to the skillet.
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10
Cook, breaking it up with a slotted spoon or potato masher, until lightly browned, about 5 minutes.
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11
Add the salsa and the spinach, and cook, stirring occasionally, about 5 minutes.
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12
Remove the skillet from the heat and stir in the cooked brown rice and quinoa.
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13
Carefully fill the pepper halves with the turkey mixture.
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14
Cover the dish with foil, and bake until the filling is hot and the peppers are tender, 20 to 25 minutes.
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15
Remove foil, and sprinkle the cheese over the top of the peppers.
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16
Return to oven and bake, uncovered, until cheese is melted, about 7 to 10 minutes.
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17
Top the peppers with a heaping tablespoon of the yogurt.
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18
Place slices of the avocado on top of each pepper.
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19
Sprinkle with the basil.
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20
Serve immediately.
