Savory Ground Beef and Herb-Stuffed Bell Peppers with Balsamic Glaze

Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 5 minutes.

Add 1 pound of ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 7-10 minutes.

Stir in 2 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and salt and pepper to taste, cooking for an additional 2 minutes.

Remove the skillet from heat and mix in 1 cup of cooked quinoa, 1/2 cup of chopped fresh parsley, and 1/4 cup of grated Parmesan cheese until well combined.

Stuff each bell pepper with the beef mixture, packing it tightly. Place the stuffed peppers upright in a baking dish.

In a small bowl, whisk together 1/4 cup of balsamic vinegar and 2 tablespoons of honey. Drizzle half of the balsamic glaze over the stuffed peppers.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, allowing the tops to brown slightly.

Drizzle the remaining balsamic glaze over the peppers before serving. Garnish with additional parsley if desired.