Step 1

Preheat oven to 400° and line a baking tray with parchment paper. Thoroughly wash the bell pepper and pat the excess moisture with a paper towel.

Step 2

Carefully slice each bell pepper halfway, through the stems. Discard the ribs and seeds, and place on the prepared baking tray.

Step 3

Spray with a bit of cooking oil spray and sprinkle with salt and pepper. Bake for 8-10 minutes.

Step 4

Meanwhile, heat oil in a heavy skillet, over medium-high heat. Add onion and garlic, sauté until onion is translucent.

Step 5

Stir in tomatoes, beans, and corn. Add red pepper flakes, ground cumin, smoked paprika, salt and pepper, cook stirring constantly for 2-3 minutes. Stir in the quinoa and broth, and reduce the heat to low.

Step 6

Cover and let it simmer until quinoa is cooked through about 12-15 minutes. Once done, remove from the heat and carefully spoon the mixture into the roasted peppers.

Step 7

Generously sprinkle shredded cheese on top, then place back into the oven and cook for 6-8 minutes (until cheese is melted and peppers are tender).

Step 8

Once done, remove from the oven, garnish with chopped cilantro or parsley. Serve with your favorite toppings and enjoy.