Pre-heat oven to 180C Fan. Place the quinoa in a saucepan with the vegetable stock. Cook, simmering for about 15 minutes until soft. Drain and place it in a small bowl still warm.
Add the frozen sweetcorn, tomatoes, spring onions, feta cheese and paprika and stir well together. Season to taste.
Spoon the quinoa mixture into each red pepper and replace the tops.
Place on a lightly greased baking dish (I use spray oil for this) and bake in the oven for about 20 minutes.