Preheat oven to 200°C (392°F).
Cut off the tops of bell peppers and remove seeds.
Lightly brush peppers with olive oil and place upright on a baking tray.
In a pan, heat 1 tbsp olive oil and sauté onion and garlic for 2 minutes.
Add tomato, carrot, corn, and spinach. Cook for 4–5 minutes.
Stir in quinoa, cumin, paprika, salt, and black pepper. Mix well.
Add lemon juice and remove from heat.
Stuff each bell pepper with the mixture and cover with their tops.
Bake for 25–30 minutes until peppers are tender and slightly charred.
Garnish with parsley and a sprinkle of nutritional yeast before serving.
