1. Cook the Quinoa

• In a pot, combine rinsed quinoa and vegetable stock.
• Bring to a boil, then reduce heat and simmer for about 15 minutes, until liquid is absorbed.
• Remove from heat, let sit for 5 minutes, then fluff with a fork.

2. Prepare the Bell Peppers

• Preheat the oven to 375°F (190°C).
• Slice bell peppers in half lengthwise and remove the seeds.
• Place them cut side up in a baking dish with a little water at the bottom to prevent burning.

3. Make the Quinoa Filling

• Heat 1 tbsp. olive oil in a large pan over medium heat.
• Sauté onion for 2–3 minutes until softened.
• Add garlic and cook for 1 more minute, stirring frequently.
• Stir in cooked quinoa, diced tomatoes, black beans, corn, cumin, paprika, salt (½ tsp.), and black pepper (¼ tsp.).
• Cook for 5 minutes, allowing the flavors to blend.

4. Fill and Bake

• Spoon the quinoa mixture into the prepared bell peppers.
• Sprinkle shredded vegan cheese over the top.
• Bake uncovered for 30–35 minutes, or until peppers are tender and the cheese is melted.

5. Serve and Enjoy

• Garnish with fresh cilantro and serve warm!