1. In a large skillet, heat the olive oil over medium heat. Add the ground meat and cook until the meat is browned, about 7 to 10 minutes. 2. Using a slotted spoon, transfer meat to a plate or bowl. Drain off any extra grease from the pan, reserving 1 Tablespoon in the pan. 3. Add the onion, garlic, and bell pepper to the pan. Saute for 2 to 3 minutes. Add the meat back to the pan along with the spices; Italian seasoning, paprika, salt, black pepper, and optional red pepper flakes. Mix to combine. 4. Stir in the tomato sauce, tomato paste, and gluten-free Worcestershire sauce. Cook over medium heat until the sauce and meat are bubbly. Then reduce to medium-low to low and simmer for 5 minutes. 5. While the meat sauce is simmering. Prepare the quinoa or rice (see notes). 6. Mix in 1 ½ to 2 cups of cooked quinoa to the veggie/meat mixture until well coated. Adjust seasoning, if desired. Add ⅔ cup to 1 cup of the shredded cheese and gently stir it into the meat and quinoa. Keep the heat on low while you mix in the shredded cheese. Mix until combined. Add the remaining cheese on top (don’t mix) and cover the pot. Turn off the heat so that the cheese can melt. 7. - If using an oven safe pan, preheat the broiler. Add the remaining cheese on top and place the pan (uncovered) in the broil for 1 minute until the cheese is bubbly and melted. 8. Uncover and serve warm topped with fresh parsley. Season with salt and pepper to taste. 9. Store leftovers in an airtight container in the fridge for up to 4 days.