• Preheat your oven to 375°F (190°C). Place the bell pepper halves in a baking dish, cut-side up.
• In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
• Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes. To the skillet, add the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine and cook until the mixture is heated through, about 5 minutes.
• Spoon the quinoa mixture into each bell pepper half, packing it tightly. Cover the baking dish with aluminum foil.
• Bake in the preheated oven for about 25 minutes. Remove the foil, sprinkle the stuffed peppers with cheese, and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
• Serve the stuffed peppers with guacamole, sour cream, and fresh cilantro on the side, if desired.

Tip:

• Choose bell peppers that are similar in size to ensure even cooking. For added protein, consider incorporating ground meat or meat substitute into the quinoa mixture.