Add the chicken broth and taco seasoning to a pot, whisk it together until well combine. Pour in the quiona. Add salt and pepper to taste. Bring it to a boil.
Once it is at a boil stir and then add in the corn, the drained black beans and the dried can on Rotel. Stir and then reduce heat to simmer. Pop the lid on it and let it sit for 10-15 minutes.
Wash your bell peppers and cut the tops off so you can remove the stem. Rinse out the inside to remove the seeds in you want. Now, the quinoa should be done. It will look like this.
Stuff the bell peppers with the mixture. Place them in a 9×13 pan. Top with cheese.
Pop them in a 350 degree oven for 25-30 minutes. When they come out of the oven plate them up and serve with chips and avocado slices.