Start by adding the olive oil to pan along with the garlic and onion.

Sautee them for several minutes, until they start to release their flavors.

Then add the black beans, sweet corn, chopped tomatoes, tomato paste, quinoa, and vegetable broth.

Cover your pan and let the mixture cook for about fifteen minutes.

Then add the paprika, cumin, salt and pepper.

Next, preheat your oven to 400*F or 204*C.

Wash the peppers, cut out the tops, and clean out the seeds.

Add the quinoa stuffing, and close them with the top of the pepper.

Add the peppers to a sheet pan and add just a tiny bit of water at the bottom, so they don't stick to the pan and burn.

Cook for 30 minutes and then enjoy!