6 bell peppers, tops cut off, stemmed and seeded
3 cups cooked quinoa
4 oz. can green chiles
1 cup corn
1/2 cup diced tomatoes
1/2 cup canned black beans, drained and rinsed
3/4 cup favorite cheese (pepperjack, colby jack, white cheddar all be great)
1/4 cup crumbled feta
2-3 Tablespoons fresh cilantro, chopped
1 1/2 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
salt and pepper, to taste
Preheat oven to 350 degrees. Spray a 9X13 pan with cooking spray, or line with parchment paper. Put bell peppers into pan.
In a large bowl, combine all remaining ingredients.
Spoon filling into each pepper. Bake (open side up) until peppers are tender and filling is warm throughout, about 30 minutes.