Heat the oven: Preheat to 400°F (200°C). Lightly oil a large baking dish.

Prep the peppers: Halve the bell peppers lengthwise and remove seeds and membranes. Rub the insides with a little olive oil and a pinch of salt. Arrange cut side up in the baking dish.

Cook the quinoa: Rinse 1 cup quinoa under cold water. Add to a pot with 2 cups vegetable broth and a pinch of salt. Bring to a boil, then reduce to simmer, cover, and cook 15 minutes. Remove from heat and rest 5 minutes, then fluff.

Sauté aromatics: In a skillet over medium heat, warm 1–2 tablespoons olive oil. Add onion with a pinch of salt and cook 4–5 minutes until translucent. Stir in garlic and tomato paste; cook 1 minute until fragrant and slightly darkened.

Build the filling: Add cherry tomatoes, cumin, smoked paprika, and red pepper flakes to the skillet. Cook 2–3 minutes until tomatoes soften. Stir in chickpeas and spinach; cook until spinach wilts. Fold in the cooked quinoa, lemon zest, and half the lemon juice. Season with salt and pepper to taste.

Add cheese and herbs: Remove from heat. Gently fold in feta, parsley, and dill or mint. Taste and adjust seasoning—more lemon, salt, or paprika as you like.

Stuff the peppers: Spoon the mixture into each pepper half, packing it in slightly. Drizzle with a little olive oil over the top.

Bake: Cover the dish loosely with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes, until peppers are tender and the tops are lightly golden.

Finish and serve: Squeeze the remaining lemon juice over the peppers. Top with extra feta, herbs, and toasted nuts if using. Serve with a spoonful of Greek yogurt and a side salad if you want to round it out.