Preheat the oven to 375 degrees F. Cut the tops off each orange bell pepper and scoop out the seeds and membranes. Use a small knife to carve simple jack-o'-lantern faces on the front of each pepper.

Rinse the quinoa under cold water. Place it in a saucepan with the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.

While the quinoa cooks, heat a skillet over medium heat. Add the diced onion and minced garlic. Cook for 3 to 4 minutes until the onion softens.

Stir the black beans, corn, cumin, chili powder, salt, and black pepper into the skillet. Cook for 2 minutes to warm through.

Fluff the cooked quinoa with a fork and add it to the skillet. Mix everything until evenly combined.

Stand the carved peppers upright in a baking dish. Spoon the quinoa mixture into each pepper until full. Sprinkle shredded cheddar cheese over the tops.

Bake for 25 to 30 minutes until the peppers are tender and the cheese is melted. Remove from the oven and sprinkle with chopped cilantro before serving.