Preheat oven to 400°F (200°C).

Halve and seed the bell peppers; set aside.

Cook quinoa rice blend according to package instructions.

In a large skillet, heat olive oil over medium heat; sauté chopped onions until translucent.

Add chili powder, garlic powder, onion powder, oregano, paprika, and cumin; cook for one minute.

Stir in black beans and crushed tomatoes; let simmer for five minutes.

Fold cooked quinoa into the mixture; adjust seasoning as needed.

Stuff each bell pepper half with the filling and top with grated cheese.

Place stuffed peppers in a baking dish covered with foil; bake for 30-40 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.