Steps
1. Preheat your oven to 375°F (190°C).
2. Cut the top off the bell pepper and remove the seeds.
3. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
4. Add chopped spinach and cherry tomatoes, cooking until spinach wilts.
5. Stir in cooked quinoa, cumin, salt, and pepper. Mix well and remove from heat.
6. Stuff the bell pepper with the quinoa mixture and place it in a baking dish.
7. Sprinkle with Parmesan cheese if using.
8. Bake for 25-30 minutes until the pepper is tender.
9. Remove from oven and let cool slightly before serving.