Preheat oven to 400°F. Add quinoa to a medium saucepan along with the broth and soup. Stir well to combine. Bring mixture to a boil, reduce heat to a low simmer, and cook for 15 minutes.
Add quinoa mixture to a large bowl. Stir in beans, diced tomatoes, sweet corn, jalapeno, red onion, spices, sea salt, and pepper. Stir well to combine. Place peppers in a deep baking dish or on a parchment paper lined baking tray. Spoon the quinoa mixture into the pepper halves.
Bake peppers for 20 minutes. Carefully remove from the oven. Garnish peppers with cilantro, avocado, and cotija cheese. Top with a squeeze of lime and enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.