Preheat your oven to 375°F (190°C).

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.

In a saucepan, cook the quinoa according to package instructions. Set aside.

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.

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.

Spoon the filling into the prepared bell peppers, pressing down gently. Top each stuffed pepper with shredded cheese.

Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

Remove the foil and broil for an additional 5 minutes or until the cheese is golden and bubbly.

Remove from the oven, sprinkle with fresh cilantro or parsley, and serve hot.