Cook the quinoa. In a saucepan, combine rinsed quinoa and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until the liquid is absorbed. Remove from heat, fluff with a fork, and let it sit covered for 5 minutes.

Prep the peppers. Heat the oven to 400°F (200°C). Line a baking sheet with parchment and lightly oil it. Slice each mini pepper lengthwise and remove seeds and membranes, keeping stems on if possible for a tidy look.

Sauté aromatics. In a skillet, warm olive oil over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic, cumin, paprika, salt, and pepper; cook 30 seconds until fragrant.

Build the filling. In a bowl, combine cooked quinoa, sautéed onion-garlic mixture, black beans, corn, cheese, herbs, and lime juice. Taste and adjust seasoning with extra salt, pepper, or lime as needed.

Stuff the peppers. Spoon the filling into each pepper half, mounding slightly. Arrange stuffed peppers on the prepared sheet.

Bake. Roast for 12–15 minutes, until peppers are tender but still hold their shape and the tops lightly golden. For more color, broil for 1–2 extra minutes.

Finish and serve. Top with green onions and a dollop of yogurt or a drizzle of hot sauce if you like. Serve warm.