Preheat oven to 400°F. Slice bell peppers in half and deseed. Place cut side up on a sheet pan or in a baking dish.
Heat a 10-inch nonstick skillet over medium heat. Cook the ground beef and drain off the excess fat. Add the Taco Seasoning and water and bring the mixture to a boil while stirring constantly. Reduce the heat to low and simmer for 5-10 minutes or until sauce thickens.
Meanwhile, prepare quinoa according to package directions. Combine cooked taco meat, cooked quinoa, and salsa. Stuff peppers with taco filling. Top each with cheddar cheese.
Cover with foil and bake about 40 minutes or until peppers are tender. Garnish peppers with diced tomatoes, pickled jalapenos, and cilantro.
