1. In a large mixing bowl, combine quinoa, salsa, enchilada sauce, taco seasoning, black beans, refried beans and corn. Stir to combine.
2. Place a large scoop of the quinoa mixture into each of the hollowed out peppers.

If Baking Immediately:

• Heat oven to 350 and arrange the stuffed peppers onto a baking sheet that has been lightly sprayed. Cover peppers with aluminum foil.  Bake for 20 minutes or until pepper is tender and the filling is warmed through. OPTIONAL: once peppers are cooked, add a sprinkle of cheese and Panko crumbs. Broil for 2-3 minutes or until cheese is melted and Panko is golden. Serve immediately.

If Freezing:

• Arrange the uncooked stuffed bell peppers into a single layer on a baking sheet and stick them in the freezer for 3-4 hours or until frozen through. Once frozen, remove the peppers from the freezer and store in an airtight, labeled freezer bag. The peppers will keep up to 3 months. To serve, place the frozen stuffed peppers onto a baking sheet and cover with foil. Cook at 350 degrees for 45 minutes - 1 hour or until the peppers are tender and the filling is warmed through.