Preheat the oven to 200°C/180°C fan/gas 6.
In a pot of cold water, add in the quinoa and bring to a boil.
Reduce the heat and simmer for about 15 mins, until quinoa has absorbed the water and is cooked through. Drain and transfer into a large bowl.
Use a small knife to cut the top out of the bell peppers, then scoop out the seeds and arrange on a baking dish.
Mix the quinoa with chopped tomatoes, ¾ of the cheese, cilantro, spring onion and lime zest & juice. Season with salt and pepper to taste and a glug of olive oil.
Fill each pepper wit the quinoa mix all the way to the top.
Sprinkle the top with remaining cheese and bake for about 15-20 mins, or until peppers are tender and cooked trough.
Remove from the oven and serve straight away.