📝 Directions:

1. 🍳 Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
2. 🦐 Cook shrimp: Heat olive oil in a skillet over medium heat. Add shrimp, smoked paprika, garlic powder, black pepper, and salt. Cook for about 3-4 minutes, until shrimp turns pink. Remove from heat and chop shrimp into smaller pieces.
3. 🥣 Prepare filling: In a bowl, mix cooked quinoa or rice, shrimp, corn, tomatoes, parsley, and half of the Parmesan cheese. Adjust seasoning with salt if needed.
4. 🌶️ Stuff the peppers: Fill the bell peppers with the mixture, pressing gently to fill them completely.
5. 🧀 Top with breadcrumbs: In a small bowl, combine panko breadcrumbs and the remaining Parmesan cheese. Sprinkle over the stuffed peppers.
6. 🔥 Bake: Place the stuffed peppers in the preheated oven and bake for 25-30 minutes, or until peppers are tender and the tops are golden brown.
7. 🌿 Garnish and serve: Sprinkle with fresh parsley and serve hot.