Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.

Slice the bell peppers in half, lengthwise and remove and discard the seeds. Place the peppers in a single layer with the cut side up onto the baking sheet. Drizzle them with a little olive oil and season them with a pinch of salt and pepper. Cook the peppers in the oven for 5 minutes.

Meanwhile, you can make the filling. Heat a saute pan to medium heat, add 1 tablespoon of olive oil to the pan and toss in the zucchini, onion, mushrooms and corn. Stir that all together and let it all cook for 5-6 minutes, until the onions are translucent and the zucchini and mushrooms are slightly brown.

Add the salt and pepper and garlic along with the oregano, basil and chili powder. Stir all the spices in with the veggies and let it all cook for 2-3 more minutes. Then stir in the black beans and quinoa. Turn off the heat and let it all cook for a few minutes.

Once the peppers are done, remove them from the oven and let them cool for a few minutes. Evenly distribute the quinoa filling among the peppers. Place the peppers back into the oven and cook them for 15 minutes until the peppers are nice and al dente and lightly brown around the edges.

Serve warm topped with avocado, parsley, lime and drizzle of vegan cheese sauce.