To download a Spanish translation of this recipe click here. Print Ingredients 4 large bell peppers, tops cut off; seeds and membrane removed 1 can (15-ounce) corn, drained 1 cup quinoa 2 cups veggie broth 2 tsp. olive oil 1/2 cup yellow onion, diced 1 clove garlic, minced 1/2 cup fresh cilantro, chopped 2 tsp. dried cumin 1/2 tsp. sweet paprika 1 tsp. dried oregano 1/8 tsp. salt, more or less to taste 1/4 tsp. ground black pepper 1 small red pepper, diced 1 can (15-ounce) diced tomatoes 1 can (15-ounce) black beans, drained and rinsed 1 (4-ounce) can diced green chilies, drained Juice of 1 lime 1/4 cup cheddar cheese, shredded To download a Spanish translation of this recipe click here. Directions Cook quinoa as package directs, but use veggie broth instead place of water. Preheat oven to 375 degrees. While cooking the quinoa, heat a skillet over medium-high heat. Add corn and cook until it is browned evenly, careful not to let it burn. Heat the olive oil in the skillet. Add garlic and onion and cook until they are fragrant and begin to soften. Add two tablespoons cilantro, cumin, paprika, oregano, salt and pepper and diced red pepper. Stir to combine. Add tomatoes, black beans, green chilies, lime juice and cooked quinoa. Remove from heat. In a deep baking dish, space hollowed out peppers and evenly divide the filling between each one. Top each with remaining cilantro and cheese. Cover the dish with foil and bake for 20 minutes. Remove from oven and uncover dish. Bake for an additional 5-10 minutes or until the peppers are tender and the cheese is melted and lightly browned. Yield: 8 small peppers; 4 large peppers Total Time: 40 minutes Provided by Bake Your Day