In a large saute pan heat olive oil on medium heat. When hot, add your diced red onion and shallot. Cook 3-5 minutes until translucent. Add garlic and cook an additional minute until fragrant. Add zucchini, corn, quinoa and seasonings. Cook until heated through, about 5-7 minutes.

While filling is heating, prepare your peppers. Heat oven to 350. Wash the peppers, cut each in half, and remove ribbing and seeds. Place peppers in a deep casserole or baking dish. Evenly distribute and stuff peppers with filling. Sprinkle each with mozzarella cheese. Top with several cherry tomato halves, and garnish with freshly grated Parmesan cheese.

Bake for 20-25 until peppers are soft and cheese is melted.