Mediterranean Stuffed Bell Peppers

Preheat your oven to 180°C (350°F).

Slice the red bell peppers in half lengthwise and remove the seeds and membranes.

In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent.

Add ground beef to the skillet and cook until browned. Season with salt, black pepper, and chili powder.

Stir in cooked quinoa, diced tomatoes, and spinach. Cook until spinach is wilted.

Place the bell pepper halves in a baking dish. Stuff each pepper with the meat and quinoa mixture.

Cover the baking dish with aluminum foil and bake for 25-30 minutes.

Remove from the oven and sprinkle with crumbled feta cheese and chopped parsley.

Return to the oven for an additional 5 minutes to melt the cheese.

Serve warm, garnished with fresh parsley.