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 cooked quinoa, black beans, corn, cumin, paprika, salt, and pepper until well combined.
4. Spoon the quinoa mixture into the hollowed-out bell pepper, pressing down gently to pack it in.
5. If desired, sprinkle cheese on top of the stuffed pepper.
6. Place the stuffed pepper upright in a baking dish and add a splash of water to the bottom of the dish.
7. Cover the dish with aluminum foil and bake for 25-30 minutes.
8. Remove the foil and bake for an additional 5 minutes to brown the cheese, if using.
9. Garnish with cilantro before serving.