Black Bean Chili Stuffed Peppers with Quinoa

adapted from http://www.snixykitchen.com/2012/06/19/black-bean-chili-stuffed-peppers/

for stuffed peppers:
4 medium sized green (or red) bell peppers
1 medium yellow onion, chopped
1 or 2 jalapeno peppers, minced (seeds in or out depending on preference - I left in about half the seeds)
2 tsp minced garlic
1 15-ounce can of black beans, drained and rinsed
1 cup corn (I used frozen)
1 15-ounce can diced fire roasted tomatoes (I used fire-roasted garlic diced tomatoes)
1 tsp paprika
1/2 tsp cayenne pepper (or 1 Tbsp chili powder + 1/4 tsp cayenne)
1 tsp cumin
1 tsp oregano (or italian seasoning)
1 tsp salt
shredded cheese for topping ( I used mozzarella but cheddar or pepper jack would be good also)

for quinoa on the side:
1 cup quinoa
2 cups water
2 Tbsp margarine
salt, pepper, garlic, garlic powder, onion powder, cumin, cayenne, and oregano to taste

directions:
Preheat oven to 400 degrees F.
Heat some olive oil in a skillet over medium heat. Add onions and cook for a minute or so. Then add jalapeno and minced garlic and cook for a couple more minutes. Add black beans, corn (frozen), tomatoes and all spices. Bring to a simmer.
While simmering, prepare peppers to be stuffed. For smaller peppers, cut out the top and remove seeds. For larger peppers, cut out the top, slice lengthwise and remove seeds. Line a rectangular baking pan with tin foil and spray with cooking spray. Arrange peppers in pan. When some of the liquid has cooked off of the bean mixture, scoop it into the peppers, filling them as much as possible.
Cook peppers for about 30 minutes, or until tender.
While peppers are cooking, bring quinoa and water to a boil. Once boiling, reduce heat and simmer (covered) for 10-15 minutes (until liquid is gone). Add margarine and spices to taste.
Once peppers have cooked for 30 minutes, add cheese on top and cook for 5 more minutes. Serve with quinoa. (Could also be served with rice)