Steps
1. Preheat the oven to 375°F (190°C).
2. Cut the top off the bell pepper and remove the seeds and membranes.
3. In a bowl, mix the crumbled paneer, cooked quinoa, diced tomatoes, chopped onion, cumin powder, paprika, salt, and pepper.
4. Stuff the bell pepper with the paneer mixture.
5. Place the stuffed bell pepper on a baking tray and bake for 25-30 minutes, or until the pepper is tender.
6. Garnish with fresh cilantro before serving.