Savory Ground Beef-Stuffed Bell Peppers with Quinoa and Chimichurri

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 2 cloves of minced garlic and cook for an additional minute until fragrant. Stir in 1 pound of ground beef and cook until browned, breaking it apart with a spatula, about 7-10 minutes.

Season the beef mixture with 1 teaspoon of smoked paprika, 1 teaspoon of cumin, and salt and pepper to taste.

Add 1 cup of cooked quinoa to the skillet and mix well to combine all ingredients. Remove from heat and let it cool slightly.

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

In a small bowl, mix together 1/4 cup of chopped fresh parsley, 1/4 cup of chopped fresh cilantro, 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, and 1/2 teaspoon of red pepper flakes to create the chimichurri sauce.

Drizzle half of the chimichurri over the stuffed peppers. Cover the baking dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 10 minutes until the peppers are tender. Serve the stuffed peppers drizzled with the remaining chimichurri sauce and garnish with additional fresh herbs if desired.