Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.

If necessary, cut thin slice from bottom of each pepper so they stand up straight.

In large pot, and add enough water to cover peppers. Bring the water to a boil then add the peppers and cook for 2-3 minutes. Drain and set peppers aside.

Alternatively, place peppers and water in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; set aside.

Preheat the oven to 350 degrees F.

While the peppers are cooking, combine the quinoa and water in a medium pot and bring to a boil. Reduce heat to low, cover and cook until quinoa is fork-tender, about 12 minutes.

Heat a large skillet over medium heat. Add the olive oil and onion and cook until onion is tender, about 5 minutes. Add in the jalapeños, garlic, tomatoes and juice, rinsed and drained black beans, cumin, paprika and cooked quinoa.

Stir together, add the broth and let simmer until broth is completely absorbed.

Stir in the parsley and feta, season to taste with salt and pepper if needed.

Place the peppers in a baking dish and divide the filling among the peppers. Cover with foil and place in the oven and cook for 15 minutes. Remove foil and cook an additional 10 minutes.

For an extra treat, sprinkle a bit of the feta on top of the peppers once you remove the foil for a bubbly, cheese crust.

Remove and serve!