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 mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper.
4. Drizzle olive oil inside the bell pepper and fill it with the quinoa mixture.
5. Place the stuffed pepper in a small baking dish and cover with foil.
6. Bake for 25-30 minutes, until the pepper is tender.
7. Garnish with fresh cilantro before serving.