What you’ll need-
Ground pork (I grinded my own, using left over ribs from last weekend)
1 package of quinoa, cooked according to the package directions (reserve 1/2 for plating)
Add in taco seasoning, kosher salt & pepper (I always use kosher salt and freshly ground black pepper), 1/4 cup of water and dry cilantro-mix well
One can of black beans, rinsed well
1/2 onion diced
Mix all these ingredients together, and set aside (remember to use only half the quinoa in the mixture)
Prepare your peppers by cutting off the top and cleaning out the ribs and seeds.
If needed, cut the bottoms just slightly to flatten them out so they won’t tip over.
Place your peppers in a casserole dish, and drizzle with extra virgin olive oil, and season with salt and pepper. Spoon your mixture, packing well, into each pepper.
Sprinkle with your favorite cheese (optional), I used grated Queso fresco (a white Mexican cheese), and bake at 350 or until the cheese is golden brown.
To serve, take a spoonful of the reserved quinoa and place it in the middle of your plate. Take the pepper, and place in the middle of the quinoa, as it helps anchor the pepper.
I served with freshly steamed green beans. DELISH!
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