1. Preheat the oven to 400°F (200°C).
2. Brush the cut sides of the peppers lightly with olive oil. Arrange them cut-side up in a baking dish and roast for 15 minutes while you prepare the filling.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 6–8 minutes until softened and lightly golden.
4. Stir in the garlic and jalapeño and cook for another minute.
5. Add the cumin, smoked paprika, chili powder, oregano, cinnamon, and black pepper. Stir constantly for 30 seconds until fragrant.
6. Add the tomato paste and cook for another minute.
7. Stir in the cooked quinoa, black beans, corn, salsa, lime zest, lime juice, nutritional yeast (if using), and cilantro. Cook for 2–3 minutes until everything is warmed through.
8. Remove from the heat and gently fold in the crumbled feta.
9. Spoon the filling generously into the roasted peppers.
10. Return the peppers to the oven and bake for 20–25 minutes, until heated through and the peppers are tender.

Make the Lime Crema

While the peppers bake, whisk together the Greek yogurt, lime juice, lime zest, garlic, cilantro, cumin, salt, and pepper until smooth.

To Serve

Drizzle generously with cilantro lime crema and finish with avocado, pickled onions, diced tomatoes, fresh cilantro, toasted pumpkin seeds, jalapeños, and plenty of fresh lime.

Every colorful bite is filled with a little Plant Magic.