Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place in a baking dish.

Cook quinoa according to package instructions. Typically, combine 1 cup quinoa with 2 cups water, bring to a boil, then simmer for 15 minutes until water is absorbed.

Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.

Add black beans, corn, cumin, paprika, chili powder, salt, and pepper to the skillet. Stir to combine and cook for 2-3 minutes until heated through.

Mix the cooked quinoa with the skillet ingredients. Taste and adjust seasoning if needed. Stir in half of the shredded cheese.

Spoon the quinoa mixture into the prepared bell peppers, packing it down lightly. Top with remaining cheese. Cover the baking dish with foil.

Bake for 25 minutes. Remove foil and bake for an additional 5 minutes until cheese is bubbly and peppers are tender. Garnish with fresh cilantro before serving.