Prepare the Quinoa Filling:

1. Cook Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool slightly.
2. Sauté Vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and the onion is translucent.
3. Add Carrots and Ginger: Stir in the grated carrots and ginger, cooking for another 3-4 minutes until softened.
4. Combine: In a large bowl, combine the cooked quinoa, sautéed vegetables, cumin, smoked paprika, salt, pepper, and chopped herbs. Mix well, then fold in the shredded cheese.

Prepare the Peppers:

5. Preheat the Oven: Preheat your oven to 375°F (190°C).
6. Prepare Peppers: Slice the tops off the bell peppers and remove the seeds. Drizzle the insides with olive oil and sprinkle with a bit of salt.
7. Fill the Peppers: Spoon the quinoa filling into each bell pepper, packing it tightly.

Bake:

8. Bake: Place the filled peppers upright in a baking dish. Add a splash of water to the bottom of the dish to create steam. Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and slightly charred.

Serve:

9. Garnish: Remove from the oven and let cool slightly. Garnish with extra herbs or a drizzle of olive oil if desired.