Cut the top off of each pepper to make it's hat You can see I cut one of them too shallow, you should cut about 1/2 inch down to keep the stem in tact. Using a knife, cut out the middle of each pepper and discard with the seeds. Set the peppers and hats aside.
In a large bowl, mix together quinoa, Canadian bacon, marinara sauce, mozzarella pearls, green onion, and grated parmesan.
Fill each pepper with the quinoa mixture. Sprinkle with the shredded mozzarella and place the tops back on. Put the four peppers into a small square baking dish and cover with foil. Cook for 45 minutes covered, and then another 10 uncovered.