1-Start by cooking the quinoa to create a fluffy base for your stuffing. Rinse 1 cup of uncooked quinoa under cold water, then combine it with 2 cups of low sodium vegetable broth in a medium saucepan. Bring it to a boil over medium-high heat, then lower the heat to a simmer, cover, and cook for about 15 minutes until the liquid is absorbed. Let it rest for 5 minutes before fluffing with a fork.

2-While the quinoa cooks, prepare your bell peppers by cutting 6 medium ones lengthwise and removing the seeds and membranes. Place them cut side up in a baking dish and add a bit of water to the bottom for even cooking. This step helps keep the peppers tender without overcooking.

3-Next, heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Sauté 1 small chopped onion until it softens, about 2-3 minutes, then add 2 minced garlic cloves and cook for another minute. Stir in the cooked quinoa, 1 15-ounce can of diced tomatoes, 1 15-ounce can of drained black beans, and 1 cup of thawed frozen corn. Season with 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper, then cook on low heat for 5 minutes.

4-Spoon the mixture into the bell pepper halves and top with 1 cup of shredded Monterey Jack cheese. Bake uncovered at 375°F for 30-35 minutes until the peppers are tender and the cheese melts. Add optional toppings like chopped cilantro, diced avocado, or sour cream before serving for extra flavor.