Preheat your oven to 190°C (375°F). Slice the tops off the bell peppers and carefully scoop out the seeds and membranes, setting the peppers upright in a baking dish.
Cook the quinoa or rice according to its package instructions—this usually takes about 15 minutes—until fluffy and tender. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
Add the ground meat to the skillet, breaking it apart with a spoon. Cook until browned and crumbly, about 8 minutes, filling the air with a savory aroma.
Stir in the chopped mushrooms and smoked paprika, seasoning with salt and pepper. Cook until the mushrooms soften and release their earthy scent, about 4 minutes.
Mix in the cooked grains and half of the shredded cheese, then add a splash of hot sauce or Worcestershire for a smoky kick. Stir everything together until well combined.
Use a spoon or piping bag to stuff the filling into each hollowed pepper until full, then top with the remaining cheese.
Place the filled peppers upright in the baking dish snugly, then bake uncovered for about 30 minutes, until the peppers are tender and the cheese on top is bubbly and golden.
Once baked, remove the peppers from the oven and let them rest for 5 minutes. The cheese should be gooey and the peppers perfectly roasted.
Serve hot, allowing the flavors to meld with each bite, and enjoy the cozy, smoky goodness of these fall-inspired stuffed peppers.
