Make Gluten-Free Protein Stuffed Bell Peppers

Recipe Name: Gluten-Free Protein Stuffed Bell Peppers

Ingredients:
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound lean ground protein (such as turkey, chicken, or tofu)
- 1 cup cooked quinoa (or any other gluten-free grain)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese (use a dairy-free alternative for a vegan option)
- Fresh parsley, chopped (for garnish)

Step-by-Step Guide:

1. Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.

2. Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse them thoroughly and set aside.

3. Heat olive oil in a large skillet over medium heat. Add diced onions and minced garlic. Sauté until the onions become translucent and fragrant.

4. Add the ground protein of your choice to the skillet. Cook until it is browned and cooked through, breaking it up into smaller pieces with a spatula or wooden spoon.

5. Stir in the cooked quinoa, dried oregano, dried basil, salt, and black pepper. Mix well to combine all the flavors. Cook for an additional 2-3 minutes.

6. Stuff each bell pepper with the protein-quinoa mixture, pressing it down gently to fill the pepper completely. Place the stuffed peppers in the prepared baking dish.

7. Sprinkle the shredded cheese evenly over the tops of the stuffed peppers.

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

9. Remove the foil and bake for an additional 5 minutes to lightly brown the cheese.

10. Carefully remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh chopped parsley.

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