Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
Cook the Quinoa: In a saucepan, cook the quinoa according to package instructions. Set aside.
Cook the Ground Meat: In a skillet over medium heat, cook the ground turkey or beef until browned. Add chopped onions and garlic, sautéing until the onions are translucent.
Prepare the Filling: To the skillet, add black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Stir in the cooked quinoa and cook for an additional 5 minutes.
Stuff the Peppers: Spoon the filling into the prepared bell peppers, pressing down gently. Top each stuffed pepper with shredded cheese.
Roast in the Oven: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
Broil for Crispy Cheese: Remove the foil and broil for an additional 5 minutes or until the cheese is golden and bubbly.
Garnish and Serve: Remove from the oven, sprinkle with fresh cilantro or parsley, and serve hot.