Add the quinoa and broth to a medium sauce pot and bring to a boil. Then reduce heat and simmer until the water is absorbed, approx 15 minutes. Stir often towards the end of cooking time to prevent sticking. Remove from the heat and add the black beans, corn, salsa, and all the seasoning to the cooked quinoa. Mix well and then taste and adjust the seasoning as desired.
Meanwhile, preheat your oven to 425°F/218°C and line a 9"x13" baking dish with parchment paper. Arrange the halved peppers, cut side up in the dish, and sprinkle them with salt and pepper.
Divide the mixture among your 8 pepper halves, then cover the dish with parchment paper followed by aluminum foil. Bake for 30-35 minutes, until the peppers are tender.
While the peppers are baking, prepare any optional toppings. Then serve.
Notes
For the best results, cook the quinoa (or rice) in a salty and flavourful vegetable broth.You may use salted water to cook the quinoa (instead of broth), but it won't be as flavourful.If you don't care for quinoa, use rice instead, and follow the same cooking directions or use a rice cooker.The nutritional information is for one pepper (or two pepper halves) and one-quarter of the prepared stuffing. It does not include optional toppings.