Vegan Stuffed bell peppers

Ingredients:
4 bell peppers
1 cup cooked brown rice
1 cup cooked quinoa
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper, to taste
1/4 cup chopped fresh cilantro
1/2 cup vegan shredded cheese (optional)
2 tablespoons olive oil
Instructions:
Preheat your oven to 375°F (190°C).
Cut off the tops of the bell peppers and remove the seeds and membranes.
In a large bowl, combine the cooked rice, quinoa, black beans, corn, onion, garlic, cumin, chili powder, salt, pepper, and cilantro. Mix well.
Stuff the bell peppers with the rice and quinoa mixture, packing it down tightly.
Place the stuffed peppers in a baking dish, and drizzle with olive oil.
Bake for 35-40 minutes, or until the peppers are tender and the filling is heated through.
If using vegan cheese, sprinkle it over the top of the peppers during the last 10 minutes of baking.
Let the peppers cool for a few minutes before serving.