In a bowl mix the ground pork, red wine vinegar, Smoked paprika, ancho chili powder, Mexican oregano, onion powder, garlic powder, cumin, kosher salt thoroughly to incorporate and distribute the seasoning throughout for meat.
Cook the quinoa as directed, drain any excess liquid and set aside.
Preheat oven to 350°F. Dice the onion and garlic, set aside. Cut the bell peppers from top to bottom through the stem and down. Carefully cut away seeds and excess inner membrane to create a pepper shell. Set aside.
Bake the peppers on a lined baking sheet for 20 minutes. You want them slightly cooked, but still able to hold their shape. Remove from oven and tip out any juices from inside the peppers.
While peppers are baking, in a large cast iron skillet or frying pan sauté the onions in the oil until golden. Next add the garlic and cook on medium heat for 2 minutes. Add the pork mixture and brown, stirring to crumble. Add the chipotle peppers in adobo sauce, stir and cook for another 2 minutes. Season with salt if needed and place in a mixing bowl. Add the corn and quinoa and mix thoroughly to incorporate.
Divide the mixture into each of the peppers and top with pepper jack cheese. Return to oven and bake for 20 minutes. Remove from oven and top with chopped cilantro and serve.
<p>This recipe for Quinoa Corn and Chorizo Stuffed Peppers was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/quinoa-corn-and-chorizo-stuffed-bell-peppers/ </p>