Make Gluten-Free Protein Stuffed Bell Peppers

Recipe Name: Gluten-Free Protein Stuffed Bell Peppers

Ingredients:
- 4 bell peppers (any color)
- 1 onion, diced
- 1 pound of protein of your choice (such as ground turkey, chicken, or tofu)
- 1 cup cooked quinoa (gluten-free)
- 1 cup shredded cheese (gluten-free)
- 2 cloves of garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for cooking

Step-by-Step Guide:

1. Preheat your oven to 375°F (190°C).

2. Start by preparing the bell peppers. Cut off the tops and remove the seeds and membranes. Rinse them under cold water and set aside.

3. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onions and minced garlic, and sauté until they become translucent and fragrant.

4. Add the protein of your choice to the skillet and cook until it's browned and fully cooked through. If using tofu, make sure to crumble it into small pieces.

5. Stir in the cooked quinoa, dried oregano, dried basil, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together.

6. Remove the skillet from heat and let the mixture cool slightly. Once cooled, stir in half of the shredded cheese.

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

8. Sprinkle the remaining shredded cheese over the top of each stuffed pepper.

9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender and the cheese is melted and bubbly.

10. Once cooked, remove the foil and broil the stuffed peppers for an additional 2-3 minutes to get a golden brown crust on the cheese.

11. Carefully remove the stuffed peppers from the oven and let them cool for a few minutes before serving.

12. Serve the Gluten-Free Protein Stuffed Bell Peppers as a main dish or with a side salad for a complete meal. Enjoy!