Preheat oven to 375°F because cold peppers are sad peppers.
Cut peppers in half lengthwise and scoop out the seeds—pepper surgery complete.
Drizzle oil on peppers and roast them cut-side up for 10 minutes.
Mix quinoa, beans, avocado, corn, onion, and tomato in a bowl like you're tossing edible confetti.
Add cumin, paprika, lime juice, and season with salt and pepper. Toss it like you mean it.
Spoon the mixture into the roasted pepper halves. Pile it high, you’re not here to play.
Bake stuffed peppers for 15 minutes. Let everything get bubbly and cozy.
Top with cilantro, take a photo, and serve with pride (and maybe a margarita).
