Roast the Anaheim Chilies: Preheat your oven to 400°F (200°C). Place the chilies on a baking sheet and roast for about 15-20 minutes, turning occasionally, until the skins are blistered and slightly charred. Once roasted, place the chilies in a bowl and cover with a lid or plastic wrap for about 10 minutes to allow the skins to loosen. Peel the skins off gently and set the chilies aside. Make a small slit down the side of each chili and remove the seeds.
Prepare the Filling: In a large pan, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and garlic, sautéing until softened, about 5 minutes. Stir in the ground cumin, smoked paprika, salt, and pepper.
Mix the Filling: Add the cooked quinoa and black beans to the sautéed vegetables. Stir to combine and cook for another 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed.
Stuff the Chilies: Carefully stuff each roasted Anaheim chili with the quinoa and black bean mixture. If using vegan cheese, sprinkle it over the top of the stuffed chilies.
Bake the Stuffed Chilies: Place the stuffed chilies in a baking dish and bake in the preheated oven for 10-15 minutes, or until the cheese is melted and the chilies are heated through.
Serve: Garnish the stuffed Anaheim chilies with fresh cilantro and serve with lime wedges for an extra burst of flavor.
