Start by preheating your oven to 375°F.
Cut the tops off 4 bell peppers and remove the seeds and membranes.
In a large skillet, sauté diced onions and garlic until they turn translucent.
Add cooked quinoa, black beans, diced tomatoes, and corn to the skillet.
Season the mixture with chili powder, cumin, and salt.
Stuff the peppers with the quinoa and black bean mixture.
Place them in a baking dish, cover with foil, and bake for 25-30 minutes.
Top with vegan cheese and bake uncovered until it melts and peppers are tender.