Taco Stuffed Peppers

Preheat the oven to 350 degrees F.
In skillet over medium high heat, cook and crumble the ground beef with the taco seasoning until the beef is fully cooked throughout and no pink remains; drain any fats that accumulate.
Stir in the enchilada sauce, vinegar, corn, black beans, green chilies, and cooked quinoa.
Place the bell pepper halves into a greased 9x13 baking pan. Using a cookie dough scoop, fill each bell pepper half with as much of the prepared enchilada filling as it can hold, mounding it up slightly. **Note: You will likely have some leftover filling. This makes a fantastic dip to serve with tortilla chips, fyi.
Place the pan of peppers into the oven, uncovered, on the center oven rack.
Bake for 20-25 minutes or until the bell peppers reach the desired tenderness and the filling is hot and bubbly. Sprinkle with cheese during the last 10 minutes of the baking time.
Garnish as desired with the Chipotle Crema and serve.