Stuffed Peppers

1 lb chop meat of choice (or 1 package of smart ground)

½ cup quinoa (cooked according to package directions)

2 tbsp olive oil

1 clove garlic chopped

1 can diced tomatoes

¼ cup green olives

½ tbsp capers

¼ tsp chili powder

½ tsp garlic

1 tsp pepper

2 tsp salt

Hot sauce

4 good size peppers

Preheat oven to 400 degrees.  Cut tops off peppers and pull out the seeds in center.  Rinse with cold water and stand on paper towel to drain.  In a saucepan over medium heat, heat olive oil, add chop meat and cook until it starts to brown.  Add garlic and cook for around 2 minutes.  Add tomatoes, quinoa, olives, capers and spices to the pan, mix well.  Add hot sauce to your liking.  Cook for 5 minutes.  Fill each pepper with mixture and  lay in a baking pan sprayed with cooking spray.  Bake for 20-25 minutes or until peppers are tender.   Serve peppers whole or halve and serve open.

* Serving idea, halve peppers, sprinkle with cheddar cheese, and bake for 2-5 minutes to melt cheese.