Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded
DIRECTIONS
Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic sea salt, onion and chili powder, applewood smoked sea salt and pepper, to taste.
Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.