Preheat oven to 190°C (375°F). Cut the tops off bell peppers and remove the seeds.
Lightly brush the peppers with olive oil and roast them for 10 minutes — they deserve a little glow-up.
Meanwhile, cook quinoa according to package directions and fluff it with a fork.
Heat olive oil in a pan, add onion and garlic, and sauté until fragrant.
Add cherry tomatoes and spinach, cook until softened and colorful.
Stir in cooked quinoa, lemon juice, paprika, salt, and pepper.
Add crumbled vegan feta and mix gently to keep that creamy texture.
Spoon the mixture into the roasted peppers generously — overfilling is a sign of love.
Place stuffed peppers back in the oven and bake for 20 minutes until lightly golden and sizzling.
Garnish with parsley, take a victory photo, and serve hot.
