Preheat the oven - Preheat the oven to 350°F (175°C).

Cook quinoa - In a large saucepan, bring 2 cups of water and 1 cup of quinoa to a boil over high heat. Reduce heat to low and simmer for 16-18 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and fluff the quinoa with a fork. Set aside.

Prepare the peppers - Cut 4 medium-sized bell peppers in half lengthwise and remove the seeds and membranes. Place the bell pepper halves cut-side up in a greased baking dish. - If your bell peppers don't sit flat on the surface, slice a small part of the bottom so that they won't tip over when filled. You can use any color of bell peppers you like, or even mix and match them for a more colorful presentation.

Mix the ingredients - In a medium bowl, mix the cooked quinoa, 1 can of black beans (drained and rinsed), 1 cup of corn, 1/2 cup of diced red onion, 1/2 cup of shredded cheese, 2 tablespoons of chopped cilantro, 1 cup of tomato sauce, 2 teaspoons of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix well until all ingredients are combined. - Feel free to adjust the seasonings to your liking and add more chili powder or cumin if you prefer a spicier taste. You can also swap some of the ingredients with others that you have on hand, like using diced tomatoes instead of tomato sauce, or swapping red onions for shallots or green onions.

Fill the peppers - Using a spoon, fill each bell pepper half with the quinoa mixture until it's almost full. Sprinkle more cheese on top of each pepper half if desired.

Bake the peppers - Cover the baking dish with foil and bake for 35-40 minutes, or until the peppers are tender and the filling is heated through. Remove from the oven and let cool for a few minutes before serving. - If you like your cheese browned and bubbly, remove the foil during the last 5-10 minutes of baking. You can also garnish the stuffed peppers with fresh cilantro or sliced jalapeños for an extra kick of flavor.