Savory Ground Beef and Herb-Stuffed Bell Peppers with Quinoa and Feta

Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. In a medium saucepan, cook 1 cup of quinoa according to package instructions, usually about 15 minutes.

In a large skillet over medium heat, add 1 pound of ground beef and cook until browned, about 5-7 minutes, breaking it apart with a spatula.

Stir in 1 diced onion and 2 minced garlic cloves, cooking until the onion is translucent, about 3-4 minutes.

Add 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and salt and pepper to taste, mixing well.

Once the quinoa is cooked, add it to the skillet along with 1 cup of diced tomatoes and 1/2 cup of crumbled feta cheese.

Stir until everything is well combined. Spoon the beef and quinoa mixture into each bell pepper, packing it tightly.

Place the stuffed peppers upright in a baking dish and drizzle with 2 tablespoons of olive oil. Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10 minutes, until the peppers are tender and slightly charred.

Garnish with fresh parsley before serving.