Step 1

Heat the oil in a heavy skillet over medium heat. Add the onions and chilis and cook for 3 to 4 minutes. Add the beef, and continue to sauté for 3 minutes.

Step 2

Add the tomatoes, quinoa or rice, stock, glass of wine, and bay leaves. Bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 20 minutes. Remove from the heat and let it sit for 5 minutes.

Step 3

Season the ground beef mixture to taste with salt and pepper.

Step 4

Preheat your oven to 375°F/190C/Gas mark 5.

Step 5

Stuff the bell peppers with the beef mixture, and drizzle with more olive oil.

Step 6

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