Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper and set aside.
Using a sharp knife, carefully cut off the tops of each bell pepper and scoop out the seeds and membranes, creating edible bowls.
Arrange the peppers cut-side up on the prepared baking sheet. Drizzle with a little olive oil and roast for 20-25 minutes until slightly charred and softened, filling the air with a smoky aroma.
While the peppers roast, heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, releasing a warm, nutty scent.
Add the cooked quinoa, chickpeas, cumin, and tomato paste to the skillet. Stir well, cooking for another 5 minutes until everything is heated through and the mixture is slightly thickened.
Once the peppers are roasted and cooled slightly, use a spoon to stuff each with the hearty filling, pressing gently to pack it in. If using vegan cheese, sprinkle a little on top now.
Return the stuffed peppers to the oven and bake for an additional 10 minutes at 180°C (350°F), until the filling is bubbling and the cheese (if added) is melted and golden.
Remove from the oven, let rest for 5 minutes, then drizzle with a little fresh olive oil or chopped herbs for brightness. Serve hot, enjoying the contrast of tender peppers and savory filling.
