Preheat oven to 375°F. Cook quinoa according to package instructions.
In a large bowl, combine quinoa, green chiles, black beans, corn, tomatoes, onion, 1 cup pepper jack cheese, cilantro, lime juice, cumin, chili powder, garlic powder and salt.
Slice tops off peppers and scrape out insides. Spoon the filling to the top of each cavity of the pepper. Place the peppers in a 9x13 baking dish. Pour a small amount of water into the bottom of the baking dish. Cover with aluminum foil and bake for 50 minutes.
Uncover and top each with remaining cheese. Turn broiler on and broil for 2-3 minutes or until cheese is melted.
Buy a block of pepper jack cheese and shred it yourself. Pre-shredded cheese just doesn’t taste the same.
Adding a small amount of water to dish when baking is important in creating steam which cooks the peppers faster.
If you like more heat, save the seeds from the peppers and stir in the filling or add some cayenne pepper.
Don’t skip toppings like avocado, cilantro and lime juice. These ingredients all help enhance the flavor.