Begin by cooking your quinoa in the liquid of your choosing. Combine the quinoa and liquid, then bring to a boil. Reduce heat to medium low and cook for 10-15 minutes, or until the grains have spiraled open.

2. While the quinoa cooks, boil a small pot of water to cook your corn. Frozen corn only takes 5-6 minutes to cook on the stove top. Once cooked, drain and set aside.

3. If using canned beans, drain and rinse them. Add them to the corn, then add the cooked quinoa and spices. Stir to combine.

4. Cut your peppers in half from top to bottom, then remove and discard the seeds and any white fibrous core. Place the pepper halves on a foil lined baking sheet, using the foil to keep them steady if need be.

5. Fill each pepper with equal amounts of the quinoa mixture, then top with the shredded cheese, if using.

6. Place in a 350 degree oven for 12-15 minutes or until the cheese has melted and they are warmed through.

**To make this recipe vegetarian friendly, use vegetable stock or water for cooking the quinoa. To make vegan, omit cheese and sour cream.