1. Preheat your oven to 375°F (190°C) and prepare a baking dish.

2. Slice off the pepper tops, remove seeds and membranes, brush the insides with olive oil, and set them upright in the dish.

3. Bring broth or water to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed; fluff with a fork.

4. Heat olive oil in a skillet over medium heat and sauté onion and garlic until translucent, about 3 to 4 minutes.

5. Stir in diced tomatoes and spinach or kale, cook until vegetables are tender, then season with salt, pepper, oregano, and smoked paprika.

6. Combine the cooked quinoa, sautéed vegetables, lemon juice, half of the fresh herbs, and cheese in a bowl; adjust seasoning to taste.

7. Fill each pepper with the quinoa mixture, sprinkle remaining cheese on top, add 1/4 cup water to the baking dish, cover with foil, and bake for 30 minutes, then remove foil and bake 10 to 15 minutes more until peppers are tender.

8. Let the peppers rest for 5 minutes, garnish with remaining herbs, and serve warm.