Prepare quinoa according to package instructions. (I cook mine in the Swanson's broth instead of water).

Combine salsa, cumin, paprika, and salt into cooked quinoa and mix evenly.

Slice off tops of green peppers, and hollow out inside of each pepper.

Fill each pepper with quinoa mixture and top with shredded cheese, reserving one cup.

Place each pepper on the grill and cook for 10-12 minutes, or until cheese melts and bubbles. (I like a little char on my peppers as well.)

Top with guacamole and another sprinkle of shredded cheese to serve.