Steps
1. Preheat the oven to 375°F (190°C).
2. Cut the top off the bell pepper and remove seeds and membranes.
3. Rinse quinoa under cold water.
4. In a small pot, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed.
5. In a pan, heat olive oil over medium heat. Sauté onion and garlic until translucent.
6. Add diced tomatoes, corn, black beans, cumin, salt, and pepper to the pan. Cook for 5 minutes until heated through.
7. Mix the cooked quinoa into the vegetable mixture.
8. Stuff the bell pepper with the quinoa and veggie mix.
9. Place stuffed pepper in a baking dish, cover with foil, and bake for 20 minutes.
10. Remove foil and bake for an additional 5 minutes to slightly brown the top.
11. Garnish with fresh parsley or cilantro before serving.