Preheat your oven to 200°C (400°F). Use a sharp knife to carefully cut off the tops of the peppers and scoop out the seeds and membranes, creating a hollow cavity. Place the peppers cut-side up in a baking dish, and lightly brush the outside with a little olive oil to enhance char and flavor.
In a small skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until fragrant and golden, about 2 minutes. The kitchen will fill with a warm, savory aroma.
Add the cooked quinoa, mashed black beans, tomato paste, smoked paprika, cumin, salt, and pepper to the skillet. Stir everything together thoroughly, cooking for another 3-4 minutes until the mixture is heated through and slightly caramelized, releasing a smoky, savory scent.
Use a spoon to carefully stuff each prepared pepper with the hearty mixture, pressing gently to pack it in. Fill them generously, leaving a small space at the top for expansion during baking.
Arrange the stuffed peppers upright in your baking dish. Cover the dish loosely with foil to keep the peppers moist and prevent burning.
Bake in the preheated oven for 25-30 minutes. The peppers should be tender and slightly charred around the edges, with the filling bubbling gently inside. For extra smoky flavor, remove the foil during the last 5 minutes to allow the tops to caramelize lightly.
Once baked, carefully remove the peppers from the oven and let them rest for about 5 minutes. This helps the flavors settle and makes handling easier. If desired, garnish with fresh herbs or a squeeze of lemon for brightness.
Serve the peppers warm on a plate, enjoying their smoky, spicy aroma and tender, flavorful filling. Each bite offers a perfect balance of softness and bold, layered flavors.
