Set oven to 420F.
Cook the quinoa according to the instructions provided and set it aside.
First, slice open some bell peppers with a sharp knife and carve out the inside. Place the bell pepper halves face down on a baking dish and bake for about 15 minutes at 420F.
While they’re baking, spray a nonstick skillet with olive oil and toss in soyrizo. Chop and cook the soyrizo in the for about 5 minutes until all the sides are brown.
To a bowl, add cooked quinoa, black beans, the soyrizo, tomato sauce, cilantro, chipotle chili powder, cumin and sea salt & pepper. Thoroughly mix it up.
Evenly divide the mixture among the bell pepper halves. If desired, cover each bell pepper with vegan shredded cheese.
Cover the baking dish with aluminum foil and bake in the oven for roughly 25 minutes at 420F.