Preheat oven to 400 degrees F and grease a 9x13 baking dish with cooking spray.
Place halved peppers (hollow side up) into prepared dish, then drizzle the peppers with olive oil and season with salt and pepper, to taste. Set aside.
Place butter into a large skillet and melt over medium heat.
Once melted, add in onion and garlic and sauté, stirring regularly, until the onion is tender, about 5-10 minutes.
Remove from the heat and stir in cooked quinoa, black beans, corn, enchilada sauce, taco seasoning, and 1/2 the cheese.
Taste and re-season, if necessary, then spoon the filling into each bell pepper.
Sprinkle peppers with remaining cheese, then cover with tin foil that’s been sprayed with cooking spray (this prevents the cheese from sticking to the foil).
Bake in prepared oven for 30 minutes.
Remove foil, then bake for an additional 15-30 minutes**, or until the cheese has melted and the peppers are fork tender.
Drizzle with cilantro lime sauce, if desired, serve, and enjoy!
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