Overstuffed Mexican Peppers by Jackie

Ingredients:
3 large or 4 regular size bell peppers
1/2 c.  quinoa, uncooked
1 lb. ground beef
1/4 tsp. black pepper
3/4 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. sea salt
1/2 c. water
1 (15oz.) can black beans, drained and rinsed
1 Roma tomato, seeded and diced
1 (4oz.) can diced green chilies
1/2 c. cilantro, minced
3/4 c. picante sauce
1 1/2 c. grated Mexican cheese (Monterrey Jack, Cheddar, Queso Quesadilla & Asadero combo), divided
1 (15 oz.) can mild, red enchilada sauce

Assembly:
Add quinoa, 1 cup of water and a pinch of salt to small saucepan and bring to a boil over medium-high heat.  Boil 5 minutes.  Turn off heat.  Cover and let steam for 15 minutes.  Fluff with a fork. 

Brown beef and onion in skillet.  Drain fat and return meat to skillet.  Add seasonings and water.  Cook for 5 minutes. 

Add quinoa, beans, chilies, cilantro, picante sauce and 1 cup cheese.  Mix well. 

Pour enchilada sauce into aluminum freezer pan. 

Cut peppers in half.  Place in baking dish.  Divide filling equally into each pepper.  Sprinkle with remaining 1/2 c. cheese.  Cover.  Freeze.

Serving Day:
Thaw completely.  Bake covered for 25-30 minutes on 375 degrees.  Remove foil.  Bake another 5 minutes. 

*If you prefer spicy, top peppers with enchilada sauce from the bottom of the baking dish.  If you like things more mild, I recommend not putting the sauce on the peppers.