Preheat oven to 350 °F (175 °C). Line a 9"x13" baking dish with parchment paper.
In a large bowl, combine quinoa, green chilies, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion, chili powder and salt and pepper to taste.
Remove the tops, stems and seeds from the peppers. Spoon the filling into each bell pepper cavity. Place in baking dish, cavity side up and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
Notes: monterey jack cheese can be used instead of pepper jack. You can use petite diced tomatoes instead of fresh if desired. You can use more or less chili powder to suit your taste. You can use the extra filling for tacos or burritos with a protein or by itself. You can use it as a "dip" with tortilla chips.
There are 242 calories in 1 serving of Quinoa Stuffed Bell Peppers.