This was just a brainstorm of stuff I had and thought would be a tasty seasonal dish, due to the fact that there is some pumpkin involved.
This could be made with many variations. You could use Anaheim peppers, a different grain, different cheeses, no cheese, a meat, no meat, etc.
1Chop one of the peppers. Be sure to remove the white veins, seeds, and stem. While your hands are peppery, cut the other two peppers in half and remove seeds, stems. (You could leave whole and stuff.) (Roasting the peppers seemed like they might not be rigid enough to contain a proper amount of stuffing, but definitely would be tasty.)
2Cook quinoa. My brand called for two cups water for one cup quinoa. You could substitute any grain you like. I was thinking barley or rice would be subs for us.
3Throw a handful of chopped pablano and dried onion in with cooking quinoa.
4While grain is cooking, begin cooking the chorizo. Add rest of chopped pablano, garlic in with "meat". Once it is "browned", add canned pumpkin and heat through.
5When quinoa is ready, add to "meat" mixture. Add chopped/cubed/grated parm and mix in thoroughly.
6Put pepper halves on a cookie rack, to help cook bottom side of peppers. Put cookie rack on top of 9x13" pan, to catch any drips. Stuff peppers and cover halves with cheese slice.
7Bake stuffed peppers until cheese is melted and edges of stuffing is crispy. Approx. 15-20min. My stuffing was waiting in fridge so it took the 20+ to ensure that it was heated thoroughly. (picture is borrowed)
8Serve and enjoy. I served Acorn halves cooked with butter, S & P, and chopped garlic. But I think the Acorn with butter and brown sugar would add a nice sweet element to the spicy element of the peppers.
9Sorry that there are no pics of my peppers. Next time I make it, I will get some for posting.