Prepare the Bell Peppers:

• Preheat your oven to 375°F (190°C).

• Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them under cold water and set them aside.

2. Cook the Quinoa:

• In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and has absorbed the liquid. Remove from heat and fluff the quinoa with a fork.

3. Sauté the Onion and Garlic:

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent.

• Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

4. Combine the Filling:

• Add the cooked quinoa, black beans, diced tomatoes, corn kernels, ground cumin, and chili powder to the skillet with the sautéed onion and garlic. Season with salt and black pepper to taste. Stir well to combine all the ingredients.

5. Stuff the Bell Peppers:

• Carefully stuff each bell pepper with the quinoa and vegetable mixture, pressing it down gently to pack it in. You may need to cut a small slice from the bottom of the peppers to help them stand upright in the baking dish.

6. Bake:

• Place the stuffed bell peppers in a baking dish. If desired, sprinkle vegan cheese on top of each pepper.

• Cover the dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the bell peppers are tender.

• Remove the foil and bake for an additional 5-10 minutes, or until the cheese (if used) is melted and slightly golden.

7. Garnish and Serve:

• Garnish the vegan stuffed bell peppers with fresh cilantro or parsley, if desired