Split the bell peppers in half lengthwise removing the membranes and seeds.

Combine the quinoa, salt and 1 teaspoon of cumin with 2 cups of water in a medium pot. Bring it to a boil, cover and reduce to low heat until all of the water is absorbed. In the meantime, preheat the oven to 400°F and prepare the vegetable mix.

In a medium frying pan, heat the oil over medium heat. Add the onions and garlic and fry until soft.

Add the corn and broccoli and cook for another 2-3 minutes. Add the tomatoes and salt and pepper to taste. Cook until all the liquid is gone.

Combine the vegetables with the quinoa and stir in the taco sauce, scallions and cheese. Adjust salt if needed.

Arrange the bell peppers in a large casserole dish and fill each one with the quinoa mixture.

Sprinkle the panko crumbs over the top and cover the tray with foil. Let the peppers cook in the oven for about 10 minutes. Remove the foil and continue to cook for another 10 minutes or until peppers are tender and the breadcrumbs are browned.

Sprinkle more cheese on top along with the cilantro. Serve warm.