Set oven to 400ยบ F
In a pot bring 3 cups of water to a boil. Add quinoa, taco seasoning, and 1 can of diced tomatoes with chilis. Cover pot and simmer for 15 minutes.
Remove quinoa from heat and let sit 5 minutes.
Prepare peppers. Cut the tops off and remove the insides (don't throw away the top of the peppers. Use in a salad, eggs, or even snack on them!)
In a large mixing bowl combine the can of diced tomatoes, corn, queso, beans, quinoa, and 1/2 cup of Mexican cheese. Mix well.
Spoon mixture into peppers. You may have some leftover mixture left. Use it for burritos, mix into a salad, or eat on its own. Refrigerate any leftovers for up to 3 days.
Top peppers with remaining cheese.
Put in the oven for 35 minutes. Remove when the cheese is golden brown. Serve with sour cream and salsa.
