Preheat your oven to 200°C (390°F) and lightly oil a baking dish.
Slice the tops off the bell peppers and carefully remove the seeds and membranes, creating a cavity for the filling.
In a skillet over medium heat, add a splash of olive oil, then sauté the chopped onion and minced garlic until fragrant and translucent, about 3 minutes, filling the kitchen with a savory aroma.
Add the cooked quinoa, rinsed black beans, roasted corn, smoked paprika, cumin, salt, and pepper to the skillet. Stir everything together until well combined and heated through, about 2-3 minutes. The mixture should look vibrant and fragrant, with the spices evenly coated.
Stuff each prepared pepper with the filling, pressing down gently to pack the mixture into the cavity.
In a small bowl, mix the tomato paste with a splash of water and spoon a little over each stuffed pepper to add moisture and richness.
Place the filled peppers upright in the baking dish and bake uncovered for 25-30 minutes, until the peppers are tender and slightly charred around the edges, with bubbling filling.
Remove from the oven and let the peppers rest for 5 minutes. Garnish with chopped cilantro or parsley for a fresh burst of flavor.
Serve warm, enjoying the smoky, hearty filling and tender roasted peppers — perfect for a cozy, satisfying meal.
