Steps
1. Preheat your 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, diced onion, cumin, paprika, salt, and pepper.
4. Stuff the mixture into the hollowed-out bell pepper and top with shredded cheese if desired.
5. Place the stuffed pepper in a baking dish and add a splash of water to the bottom.
6. Cover with foil and bake for 25-30 minutes until the pepper is tender.
7. Remove the foil and bake for an additional 5 minutes if you added cheese, until melted and bubbly.
8. Garnish with fresh cilantro before serving.