Zesty Stuffed Peruvian Red Peppers

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• 1 cup canned black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• ½ cup crumbled feta cheese
• Salt and pepper to taste
• 4 large Peruvian red peppers
• Fresh cilantro for garnish (optional)