Ingredients:

2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
1/2 lb ground beef
1 tsp sea salt + black pepper (more for taste )
1 tsp ground allspice
2 garlic cloves, minced (or 1 tsp garlic powder)
1 cup cooked or canned chickpeas, drained and rinsed
1 small bunch fresh parsley, chopped and some fresh dill
1 cup cooked quinoa
3/4 tsp sweet paprika
2 1/4 Cup HALE Bone Broth
1/4 cup tomato sauce
6 bell peppers, tops removed and cored (chop tops to add to dish)
3/4 cup Hale Bone Broth

Instructions:

1. In a medium heavy pot, heat 2 tbsp of extra virgin oil. Sauté the chopped onions until golden. Now add the meat and cook over medium-high heat, stirring. Season with salt, pepper, allspice, and garlic. Stir in the chickpeas and chopped peppers.
2. Add quinoa and cook. To the same pot, add the parsley, paprika, and tomato sauce. Stir to combine. Add the 2 1/4 cups Hale Bone Broth and bring to a high simmer until the liquid has reduced by half. Then turn the heat to low, cover and cook for 20.
3. Grill the peppers- heat a grill or indoor griddle or skillet over medium-high. Grill the bell peppers for 10-15 minutes, covered, and turning over as needed so that the peppers will soften and gain some color. Remove from heat and set aside to cool briefly.
4. Preheat the oven 350 degrees F.
5. Assemble the bell peppers open-side up in a baking dish filled with 3/4 cup broth or water. Fill each of the bell peppers with the the cooked stuffing mixture.
6. Cover and bake. Bake for 20-30 minutes.
7. Remove from the oven and garnish with parsley and sprinkle cheese on top if you like, and serve.
Serve with a salad or add Tztaziki sauce and chopped cucumbers for a summery side dish!