Preheat oven to 180 °C (350 °F).

Heat oil in a saucepan set over medium-high heat. Add onion and garlic and cook for 2 minutes until onion is translucent.

Add quinoa and broth and bring to a boil. Reduce heat to low, cover and cook for 15 minutes or until liquid is absorbed and quinoa is tender.

Add tofu, eggplant, zucchini, salsa, corn, oregano and chili powder. Continue cooking for around 5 minutes, uncovered, stirring a few times until the mixture is moist but not runny. Season with salt.

Fill each half-pepper with the quinoa mixture.

Lay peppers in an oven-safe baking dish and sprinkle with cheese.

Bake for approximately 25 minutes or until peppers are tender.

Serve with a green salad.