Preheat your oven to 200°C (390°F). Slice the tops off the peppers and carefully scoop out the seeds, leaving the stems intact. Place the peppers cut side up in a baking dish.
Heat a tablespoon of olive oil in a large skillet over medium heat until it shimmers softly. Add the diced onion and cook, stirring occasionally, until translucent and fragrant—about 5 minutes.
Add the minced garlic to the skillet and cook for another minute until it becomes aromatic, filling your kitchen with a warm scent.
Stir in the cooked quinoa, mashed black beans, tomato paste, cumin, smoked paprika, and chili powder. Mix everything well and cook for 3-4 minutes, allowing the flavors to meld and the mixture to slightly thicken.
Remove the skillet from heat and fold in chopped fresh herbs, along with salt and pepper to taste. The filling should be flavorful, moist, and slightly sticky.
Spoon the filling into each prepared pepper, pressing gently to pack it in. Drizzle a little olive oil over the top of each stuffed pepper for extra flavor and to aid in roasting.
Place the stuffed peppers in the oven and bake for 30-35 minutes, until the peppers are soft and slightly blistered, and the filling is bubbling around the edges.
Once baked, remove from the oven and let them rest for 5 minutes. This allows the filling to set and makes handling easier.
Serve these vibrant peppers hot, garnished with extra herbs or a squeeze of lemon to brighten their flavor. Enjoy the comforting, colorful bite!
