### Instructions
1. **Prepare the Quinoa:** In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Set aside.
2. **Preheat Oven & Prepare Peppers:** Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
3. **Sauté Aromatics:** Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. **Combine Filling:** Add the cooked quinoa, diced tomatoes (undrained), corn, black beans, cilantro, chili powder, and cumin to the skillet with the onion and garlic. Stir well to combine. Season with salt and black pepper to taste.
5. **Stuff the Peppers:** Spoon the quinoa mixture evenly into the prepared bell pepper halves.
6. **Bake:** Cover the baking dish with foil and bake for 30 minutes.
7. **Add Cheese (Optional) & Finish Baking:** Remove the foil, and if using, sprinkle the shredded cheese over the stuffed peppers. Return to the oven (uncovered) and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. **Serve:** Let cool slightly before serving. Enjoy!
### Short Tips
* For a spicier kick, add a pinch of red pepper flakes to the filling.
* Feel free to customize the vegetables! Diced zucchini, mushrooms, or spinach would also be delicious.
* Leftover stuffed peppers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
* To make this vegan, simply omit the cheese or use a dairy-free alternative.
* If you don’t have bell peppers, you can use large hollowed-out tomatoes or even zucchini boats.
