Hearty Pork and Quinoa Stuffed Bell Peppers

1.Preheat your oven to 180°C (350°F).

2.Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3.In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool slightly.

4.In a large skillet over medium heat, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.

5.Add the ground pork to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 5-7 minutes.

6.Stir in the cooked quinoa, diced tomatoes, cumin, smoked paprika, oregano, red pepper flakes (if using), salt, and pepper. Mix well and cook for an additional 2-3 minutes to combine the flavors.

7.Remove the skillet from heat and stir in half of the shredded cheese into the pork and quinoa mixture.

8.Stuff each bell pepper generously with the pork and quinoa mixture, pressing down gently to pack it in.

9.Place the stuffed peppers upright in a baking dish. If they don't stand, you can slice a small amount off the bottom to create a flat base.

10.Sprinkle the remaining cheese on top of each stuffed pepper.

11.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden.

12.Remove from the oven and let cool for a few minutes before serving. Garnish with fresh parsley or cilantro.