Preheat the oven to 400 F. Grease a 9 x 13 inch baking dish with olive oil.
Cut the peppers in half from top to bottom, stem and seed them. Place cut side up in the prepared baking dish.
Cook the rice and quinoa blend according to package directions
In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened and beginning to brown, about 5 minutes.
Stir in the chilli powder, garlic powder, onion powder, oregano, paprika, and cumin and cook for an additional minute.
Add the beans, tomato sauce, salt and pepper, and stir to combine. Cook for 5 minutes, stirring occasionally. Taste and adjust salt and pepper as needed. Remove the pan from the heat.
Stir in the quinoa rice blend.
Add 1 cup of the cheese and 2 tablespoons chopped cilantro and stir to combine.
Divide the filling between the 8 pepper halves.
Sprinkle with the remaining cup of cheese and cover the dish with foil.
Bake in the preheated oven for 30-40 minutes until the peppers are tender. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
Sprinkle with chopped cilantro and serve.