Preheat the oven to 350 degrees F.
Wash, rinse and dry the red bell peppers and squash.
Cut the bell peppers in half and remove the seeds and veins. Place on a small baking dish skin side down. Sprinkle with salt and pepper and bake in the oven for about 10-12 minutes. Remove from the oven and let cool down while prepping the meatloaf mixture.
Certified gluten free chopped oats are a wonderful healthy option to use as a filler in meatballs or meatloaf instead of breadcrumbs. To make ground oats, I usually add a cup of gluten free steel cut rolled oats to a miniprep (small blender) and chop until they are fine. Then store in the freezer and use when needed. We only need 2 tablespoons for this recipe.
Grate a small yellow squash and squeeze any excess water out of the squash with a paper towel. Mix the squash, oats, coconut milk creamer and coconut aminos together in a medium bowl and let sit for about 5 minutes.
Add the ground turkey, egg and garlic and stir until well combined.
Divide the mixture into each of the bell pepper halves. Bake for 35 minutes. Remove from the oven and top with a few tablespoons of your favorite gluten free BBQ sauce. Then cook for another 5 minutes.
Let rest for a few minutes before serving.