by Super User Featured Chef Adapted from www.sundaymorningbananapancakes.com.
This is such a fast meal to get on the table. Chop the vegetables while the quinoa is cooking, stuff the peppers, then put your feet up while everything’s in the oven.
In a small pot, bring the water to a boil. Add the quinoa, give it a stir, cover, reduce heat to very low, and cook undisturbed for 10 minutes, until water is absorbed. Remove from heat and let sit for 10 minutes.
Place the cherry tomatoes, olives, corn, cumin, and salt in a large bowl. Toss to combine. Fold in the quinoa and salsa.
Arrange the green peppers on a rimmed baking sheet, cut side up. Fill each pepper with the quinoa and vegetable mixture. If using, top with the slices of cheese. Bake for 20-25 minutes, until the peppers are tender and the cheese is melted.