Preheat the oven to 375°F (190°C).

In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let simmer for about 15 minutes or until the quinoa has absorbed all the liquid. Remove from heat and fluff with a fork.

In a skillet over medium heat, add a little olive oil. Once hot, add the chopped onion and cook until translucent (about 3-4 minutes). Stir in the garlic, zucchini, corn, salt, pepper, cumin, and paprika. Cook for another 5-7 minutes until the vegetables are tender.

In a large mixing bowl, combine the cooked quinoa and sautéed vegetable mixture, mixing well. Taste and adjust seasoning if necessary.

Slice the tops off the bell peppers and remove the seeds. If needed, trim the bottom slightly to ensure they stand upright.

Generously fill each bell pepper with the quinoa mixture. Place them upright in a baking dish. If using cheese, sprinkle generously on top of each stuffed pepper.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 10-15 minutes until the peppers are tender and the cheese is bubbly.

Garnish with fresh parsley, and serve while warm!