Preheat oven the 350.
In a medium saucepan, combine 1 1/2 cups of water and the quinoa and bring to boil.
Cover, turn the heat down to low, and cook about 18 minutes.
Remove from heat, keeping lid on, and allow to “steam” for 5-10 minutes.
While the quinoa is cooking, prepare your peppers by cutting off the top to open up the pepper.
With a sharp paring knife, trim out the ribs and seeds until the pepper is clean inside.
In a medium skillet, heat the oil over medium heat.
Add the onion and cook, stirring, until soft.
Turn the heat down to low and add the garlic, stirring for 1 minute.
Add the turkey, cumin, ginger, salt, and pepper.
Cook, stirring to break up the turkey, until cooked through.
Stir in the tomatoes and their juice, the currants (or cranberries), feta, and quinoa.
Fill the peppers firmly with the mixture, mounding it a little on top.
Place the peppers in a shallow casserole dish, cover with foil, and bake 35-40 minutes.
Serve and Enjoy!