Mediterranean Stuffed Bell Peppers with Spinach and Quinoa

Preheat the oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes.

In a large skillet, heat olive oil over medium heat.

Add the chopped onion and minced garlic, sauté until onion is translucent.

Stir in the quinoa, spinach, and diced tomatoes, cooking until spinach is wilted.

Mix in the cooked ground beef, season with salt, black pepper, and chili powder.

Remove from heat and stir in crumbled feta cheese.

Stuff each bell pepper with the quinoa and beef mixture.

Place the stuffed peppers in a baking dish and cover with foil.

Bake for 25-30 minutes, or until the peppers are tender.

Remove foil and bake for an additional 10 minutes for a slightly crispy top.

Garnish with fresh basil leaves before serving.