Prepare the Quinoa:

In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes until the liquid is absorbed and the quinoa is tender. Remove from heat and fluff with a fork.

Prepare the Bell Peppers:

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they sit upright. Place the peppers in a baking dish and lightly drizzle with olive oil.

Make the Stuffing:

In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Add the lime juice and stir to combine. Taste and adjust seasonings as needed.

Stuff the Peppers:

Spoon the quinoa and black bean mixture into each bell pepper, packing the filling tightly. Fill each pepper generously.

Bake the Peppers:

Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes to allow the peppers to soften and the tops to lightly brown.

Garnish and Serve:

Remove the peppers from the oven and garnish with freshly chopped cilantro. Optionally, top with avocado slices, shredded cheese, or salsa. Serve warm and enjoy!