Preheat your oven to 200°C (390°F). Slice the tops off the bell peppers and carefully remove the seeds and membranes. Place them cut side up in a baking dish, ready to be roasted.
Toast the nuts in a dry skillet over medium heat until fragrant and golden, about 3-4 minutes, stirring frequently. Transfer to a bowl and set aside.
In the same skillet, add the rinsed quinoa and toast for 2 minutes until it releases a nutty aroma. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy. Remove from heat and let cool slightly.
Chop the soaked sun-dried tomatoes finely. In a large bowl, combine the cooked quinoa, chopped sun-dried tomatoes, toasted nuts, smoked paprika, and a drizzle of olive oil. Mix well to incorporate all flavors evenly.
If using, mash the ripe avocado into the mixture for extra creaminess and richness, stirring until smooth. Season with salt and pepper to taste.
Gently stuff each roasted pepper with the quinoa filling, pressing softly to pack the mixture in. Place the filled peppers back in the baking dish.
Bake the peppers at 200°C (390°F) for an additional 10-12 minutes, until the filling is heated through and slightly crispy on top. You’ll smell the smoky spices and hear a gentle bubbling as they cook.
Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped herbs for a burst of color and freshness.
Serve these smoky, hearty stuffed peppers warm, accompanied by a squeeze of lemon or your favorite sauce for extra brightness.
