1. Preheat oven to 400˚F. Heat oil in large skillet set over medium heat; cook onion, jalapeño, garlic, Tex-Mex seasoning, salt and pepper for about 5 minutes or until tender.
2. Add Ripple Original Unsweetened; bring to boil, stirring frequently. Cook for 3 to 4 minutes or until thickened. Remove from heat; stir in quinoa, black beans, corn and cilantro.
3. Divide filling among peppers and place in greased 13- x 9-inch baking dish.
4. Cover with foil; bake for 20 to 25 minutes or until peppers are tender and filling is heated through. Remove foil; cook for 15 to 20 minutes or until tops are golden brown. Garnish with green onions.

TIPS

Top with shredded vegan or dairy-free cheese before baking.