Preheat oven to 400ºF and line a medium baking sheet with parchment paper. Slice bell peppers in half lengthwise and remove seeds. Place bell peppers on baking sheet cut side down and tent with aluminum foil. Bake for 15 minutes.

While peppers bake, heat olive oil over medium heat in a medium pan. Add onions and sauté for 5 minutes. Add cooked quinoa, corn, soy chorizo and tomato sauce to pan and stir well to combine. Cook for 10 minutes, stirring occasionally. Turn heat off.

Remove peppers from oven and discard foil. Flip peppers using tongs and cool for 5 minutes or until you are able to comfortably handle them. Spoon vegetable mixture into each pepper half, overfilling slightly. Sprinkle with cheese and return to oven for 10 minutes to melt cheese.

Cool stuffed peppers at room temperature for 10 minutes. Place 2 stuffed pepper halves in large compartments of 4 MPOF teal containers. Add a small cup of salsa and a small cup of cilantro to each of the smaller compartments.