Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Arrange them cut-side up in a baking dish. Lightly brush the outside of the peppers with a little olive oil.
Cook the quinoa or rice according to package instructions, then let it cool slightly. In a large mixing bowl, combine the cooked grain with dried cranberries, chopped spinach, and minced garlic. Drizzle in a tablespoon of olive oil and season with salt and pepper, mixing well.
Stuff each prepared bell pepper generously with the mixture, pressing down slightly to pack it in. Place the stuffed peppers in the baking dish, open side up.
Bake the peppers in the preheated oven for about 25-30 minutes, until they are tender and slightly caramelized on the edges.
While the peppers bake, toast the pine nuts in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Watch carefully to prevent burning.
Remove the peppers from the oven and drizzle each with balsamic glaze. Sprinkle the toasted pine nuts over the top for a crunchy finish.
Return the peppers to the oven for an additional 5 minutes if you desire a slight caramelization and warmth for the glaze.
Gently transfer the peppers to serving plates. Garnish with additional balsamic glaze or fresh herbs if desired. Serve warm and enjoy the burst of sweet, savory, and crunchy textures.
