Cut top about ½ inch off each bell pepper; remove core and seeds from inside the pepper. Or split in half.
To accelerate cooking time, blanch bell peppers in a large pot of boiling water for about 2-3 minutes; remove with a slotted spoon then let it dry on paper towels or clean dish towel.
In a medium- large skillet, add oil, onions, garlic and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
Then add chili, cumin, creole seasoning, paprika, followed by tomatoes, continue stirring with a heavy wooden spoon for about 3 minutes.
Then add ground chicken, beans, cooked quinoa, green onions, and chicken stock. Cook for about 5 minutes.
Finally, throw in corn kernels and adjust the seasoning, to taste. Remove from the heat.
Stuff the bell peppers with the quinoa mixture and place in the baking dish. Bake them in a preheated oven at 350 F for 25 to 30 minutes or until the peppers are tender and the filling is heated through. Top with grated cheese, if desired.
Remove from the oven and let rest for 10 minutes before serving.