Steps
Preheat your oven to 375°F (190°C).
Cut the top off the bell pepper and remove the seeds and membranes.
In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until onion is translucent.
Stir in quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes until heated through.
Stuff the bell pepper with the mixture, pressing down gently to pack it in.
Place the stuffed pepper in a small baking dish and cover with foil.
Bake in the preheated oven for about 25-30 minutes or until the pepper is tender.
Remove from the oven, garnish with fresh cilantro if desired, and serve warm.