Quinoa, Chorizo Stuffed Peppers

1 lb ground chorizo sausage, casings removed or 1 lb hot Italian sausage
1 yellow onion, diced
2 jalapeno chiles, diced (Remove seeds if you want less heat.)
1 large green bell pepper, diced
3 large red, yellow or orange bell peppers, halved with membrane and seeds removed
1 14.5 oz canned fire-roasted, diced tomatoes
3/4 cup quinoa, rinsed
1 1/2 cup chicken or bone broth
1 15.5 oz can black beans, drained and rinsed
8 oz shredded sharp cheddar cheese
Cilantro for garnish

Heat oven to 350 degrees.

In a large (preferably cast iron) skillet over medium-high heat, saute sausage, then remove from pan and drain off most of the rendered fat. Saute onion, jalapeno and green pepper until soft, about 5 mins.

Add sausage back to pan along with tomatoes and broth. Add quinoa, and bring to a boil. Reduce heat and simmer until quinoa is tender and  most of the liquid is absorbed, about 30 minutes. Adding additional broth or water if mixture becomes too dry. Add black beans and mix well.

Lightly oil the inside of a 9″ x 13″ baking dish, and arrange halved peppers skin side down. Fill each half with quinoa mixture and fill in between peppers with mixture to keep peppers from sliding around. Cover with foil and bake for 30 minutes.

Remove foil, top with shredded cheddar and bake until cheese melts and bubbles and just begins to brown, 8-10 minutes. Remove from oven and plate with a simple green salad. Top peppers with chopped cilantro.