Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds and membranes. Tip: Choose peppers that can stand upright for best presentation

Rinse quinoa thoroughly. In a medium saucepan, combine quinoa and vegetable broth. Bring to boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Tip: Fluff with fork when done for best texture

While quinoa cooks, heat olive oil in a skillet over medium heat. Add onion and sauté for 3 minutes until translucent. Add garlic, cumin, and paprika; cook 1 minute more until fragrant. Tip: Don't let garlic brown or it will turn bitter

In a large bowl, combine cooked quinoa, onion mixture, pecans, parsley, salt, and pepper. Mix well. Tip: Taste and adjust seasoning if needed

Stand peppers upright in baking dish. Divide filling evenly among peppers. Cover dish with foil and bake for 25 minutes. Tip: Add 1/4 cup water to baking dish to prevent sticking

Remove foil and bake 5 more minutes until peppers are tender. Let cool 5 minutes before serving. Tip: Garnish with extra parsley if desired