Steps

1. Preheat the oven to 190°C.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish, cut side up.
3. In a medium saucepan, combine quinoa, vegetable broth, cumin, smoked paprika, and garlic powder. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
4. In a large bowl, mix cooked quinoa, black beans, diced tomatoes (with juices), and half of the shredded cheese. Season with salt and pepper to taste.
5. Stuff the bell peppers with the quinoa and black bean mixture, pressing down lightly to pack it in. Top each pepper with the remaining cheese.
6. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and the peppers are tender.
7. Garnish with fresh cilantro if desired and serve hot.