Quinoa & Ground Beef Stuffed Peppers

Cook quinoa according to package instructions. Set aside. (I like to cook mine in bone broth instead of water.)

In a large skillet over medium heat, add a tablespoon of olive oil. Once the pan is hot, add the diced onions and cook until softened. Then add the garlic and cook for an additional minute until fragrant. Stir in the tomato paste until incorported, about 1 minute.

Add ground beef to the skillet, breaking it apart with a spatula, and cook until browned.

Pour in the can of chopped tomatoes (with their juices) and bone broth. Bring the mixture to a simmer, allowing flavors to meld. Season with salt and pepper to taste. Cook this mixture down until there is no liquid left about 10-15 minutes.

Remove from the heat and fold in the cooked quinoa, fresh parsley, and half the basil. Mix well.

Placed the halved and cleaned bell peppers in a baking dish cut side up and drizzle with olive oil and salt. Use you hands to make sure each half is completely coated in oil.

Spoon the quinoa and beef mixture into each pepper half, pressing down gently to pack the filling.

If using, sprinkle shredded mozzarella cheese or dairy free cheese on top of each stuffed pepper. Spray a piece of parchment paper with cooking spray on one side, and place the sprayed side on top of the peppers. Then place aluminum foil on top of the parchment paper and seal around the edges. Bake in the preheated oven for 25-30 minutes or until the peppers are tender.

Remove the foil and broil for an additional 2-3 minutes to melt and brown the cheese (if using).

Remove from the oven and let them cool slightly before serving. Top with additional basil and enjoy!