Gourmet Ground Beef and Quinoa Stuffed Bell Peppers

1.Preheat your oven to 190°C (375°F). Lightly grease a baking dish large enough to hold the peppers upright.

2.Prepare the peppers: Slice the tops off the bell peppers and carefully remove the seeds and membranes. Place the hollowed peppers cut-side up in the prepared baking dish. Drizzle the inside of the peppers lightly with 1 tablespoon of olive oil and season with a pinch of salt.

3.Cook the quinoa according to package directions if not already cooked. Set aside.

4.Prepare the filling: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 6-8 minutes. Drain off any excess fat.

5.Reduce the heat to medium. Add the chopped onion to the skillet and sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

6.Stir in the cooked quinoa, drained diced tomatoes, beef broth, oregano, basil, smoked paprika, salt, and pepper. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and most of the liquid to be absorbed. Remove from heat.

7.Spoon the beef and quinoa mixture evenly into the hollowed bell peppers, packing them gently but firmly.

8.Pour about 1/4 inch of water into the bottom of the baking dish (this helps steam the peppers and keep them moist).

9.Cover the baking dish tightly with aluminum foil. Bake for 35 minutes.

10.Remove the foil. If using cheese, sprinkle the shredded cheese over the top of each pepper. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and lightly golden.

11.Let the stuffed peppers rest for 5 minutes before serving. Garnish generously with fresh chopped parsley.