Ingredients
4 large bell peppers halved (from top to bottom), seeds removed
1 cup multi-colored quinoa
2 teaspoons olive oil
1 yellow onion chopped
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 15- ounce can black beans drained
2-3 cups shredded pepperjack cheese plus more as needed
¾ cup chipotle salsa
4 green onions finely sliced
2 corn on the cob kernels removed
Kosher salt and freshly cracked black pepper to taste