Stuffed Peppers with Quin-What?

Ohhhhh these peppers! I had a hankering for stuffed peppers a few weeks ago and hopped on the internet to find a good vegetarian recipe. I found this one and it is a keeper! For such a simple recipe, the flavors are layered throughout the dish and each bite is more delicious than the last. The peppers get nice and soft while the filling stays light and fluffy. We of course mixed and matched ingredients to make it our own, and I think we've got a new favorite. Here's the (non) beef:

4-6 Peppers (your kitchen, your choice of color)
1 Cup cooked Quinoa
2 Cups JJ's Tomato Sauce
1 Cup Corn off the cob or the can
1 Cup Diced Tomato
1 Can Black Beans (drained)
1 Small Can Black Olives, chopped fine
1Tbsp Crushed Garlic
1/2 med chopped Onion
1/4 Cup grated Fontina Cheese
1/2 Cup cubed Fontina Cheese
Salt & Pepper (to taste)

Prep
-Wash peppers, in a downword angle cut in to the tops and remove center core and seeds.
-Cook Quinoa in a rice cooker or on the stove top.
-Preheat the oven to 350 degrees.

Mix
-In a large bowl mix in Quinoa, Corn, Diced Tomato, Black Beans, Onions, Olives and Fontina Cheese (save four pinches for the tops of the peppers)
-Take the Mix and "Stuff the Peppers", top with a little of sauce and remaining cheese.
-Put the peppers in a dutch oven or casserole dish with sides high enough to hold the peppers and other goodness in. Pour the remaining tomato sauce around the peppers. 

Bake
-Turn the oven down to 200 and bake for four hours. These are yummy with some Mexican Rice!