Preheat your oven to 200°C (390°F). Slice the tops off the bell peppers, remove the seeds and membranes, then brush the peppers inside and out with a tablespoon of olive oil. Place them upright in a baking dish.
Rinse the quinoa thoroughly under cold water, then toast it in a dry skillet over medium heat for about 2 minutes until fragrant. Transfer to a saucepan, add two cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy. Fluff with a fork and set aside to cool slightly.
Chop the sun-dried tomatoes into small pieces. If they’re very dry, soak them in hot water for 5 minutes first, then chop. In a large bowl, combine the cooked quinoa, sun-dried tomatoes, chopped parsley, smoked paprika, garlic powder, and two tablespoons of olive oil. Mix well to coat evenly, then season with salt and pepper to taste.
Gently stuff each pepper with the quinoa mixture, pressing down lightly to pack the filling in firmly. Once filled, place the peppers in the baking dish and drizzle with a little extra olive oil on top.
Bake the peppers uncovered for 30-35 minutes, until they’re tender and slightly charred at the edges. The filling should be heated through and slightly caramelized on top, filling the kitchen with a smoky aroma.
Remove the peppers from the oven and let them rest for 5 minutes. Garnish with additional chopped parsley if desired, then serve warm, drizzled with a little olive oil or a squeeze of lemon for extra brightness.
