# What You'll Need:
→ Vegetables
01 - 4 large bell peppers, tops removed and seeds discarded
02 - 1 small zucchini, diced
03 - 1 small red onion, diced
04 - 1 cup cherry tomatoes, halved
05 - 2 cloves garlic, minced
06 - 2 tablespoons olive oil, divided
→ Grains
07 - 1 cup quinoa, rinsed
08 - 2 cups vegetable broth or water
→ Cheese
09 - 4 oz goat cheese, crumbled
→ Herbs & Seasonings
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon smoked paprika
13 - Salt, to taste
14 - Black pepper, to taste
15 - 2 tablespoons fresh parsley or basil, chopped (for garnish)
# Directions:
01 - Preheat the oven to 400°F.
02 - Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat, fluff with a fork and keep warm.
03 - On a baking sheet, toss diced zucchini, red onion, halved cherry tomatoes and minced garlic with 1 tablespoon olive oil, dried oregano, dried basil, smoked paprika, salt and black pepper. Roast in the oven for 15 minutes, until vegetables are softened and beginning to caramelize.
04 - In a large bowl, combine the cooked quinoa, roasted vegetables and half of the crumbled goat cheese. Stir to incorporate and adjust seasoning to taste.
05 - Drizzle the interior of each bell pepper with the remaining 1 tablespoon olive oil and season with a pinch of salt. Spoon the quinoa mixture into each pepper, pressing down gently to compact the filling.
06 - Arrange the stuffed peppers upright in a baking dish and sprinkle the remaining goat cheese over the tops. Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for 10 to 15 minutes more, until the peppers are tender and the cheese is golden.
07 - Let the peppers rest for a few minutes, then garnish with chopped fresh parsley or basil and serve warm.
