Savory Beef and Vegetable Stuffed Bell Peppers

These Savory Beef and Vegetable Stuffed Bell Peppers combine the heartiness of ground beef with a medley of colorful vegetables, creating a satisfying dish that's both traditional and creatively appealing. The peppers are baked to perfection, allowing the flavors to meld beautifully, while providing a healthy, gluten-free option that is perfect for dinner.

Ingredients:

• 4 large bell peppers (any color)
• 1 pound ground beef
• 1 cup cooked quinoa
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese (such as cheddar or mozzarella)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent.
4. Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula.
5. Stir in the cooked quinoa, diced tomatoes, Italian seasoning, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
6. Spoon the beef and quinoa mixture evenly into each bell pepper, packing it down slightly.
7. Top each stuffed pepper with shredded cheese.
8. Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly.
9. Garnish with fresh parsley before serving.