Preheat oven to 400°F. Slice bell peppers in half vertically and remove core and seeds. Place peppers on baking sheet, spray with cooking spray and roast for 10 minutes. While peppers are in the oven, heat 2 tablespoons of olive oil in large skillet. Add chorizo, Swiss Chard and salt and sauté for 5 minutes. remove from heat and stir in cooked quinoa and chopped mango. Remove peppers from oven and divide chorizo mixture evenly amongst the 6 pepper halves. Top each pepper with about 1 Tablespoon of cheese. Bake for an additional 20-25 minutes. Serve warm. Serving size is 2 pepper halves.