# What you'll need:
→ Vegetables
01 - 4 large bell peppers, tops removed and seeds discarded
02 - 1 small zucchini, diced (about 1 cup)
03 - 1 small red onion, diced
04 - 1 cup cherry tomatoes, halved
05 - 2 cloves garlic, minced
06 - 2 tablespoons olive oil
→ Grains
07 - 1 cup quinoa, rinsed
08 - 2 cups vegetable broth or water
→ Cheese
09 - 4 ounces 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)
# How To Make It:
01 - Preheat oven to 400°F.
02 - Combine rinsed quinoa and 2 cups vegetable broth or water in a saucepan. Bring to a boil, reduce heat, cover and simmer until liquid is absorbed, about 15 minutes. Fluff with a fork and transfer to a large bowl.
03 - Toss diced zucchini, diced red onion, halved cherry tomatoes and minced garlic with 1 tablespoon olive oil, dried oregano, dried basil, smoked paprika, salt and pepper on a rimmed baking sheet. Roast in the oven for 15 minutes, until vegetables are tender and starting to caramelize.
04 - Stir the roasted vegetables and half of the crumbled goat cheese into the cooked quinoa. Taste and adjust seasoning as needed.
05 - Brush the interior of each bell pepper with the remaining 1 tablespoon olive oil and sprinkle a pinch of salt inside each.
06 - Spoon the quinoa mixture into each pepper, pressing gently to compact the filling. Place stuffed peppers upright in a baking dish.
07 - Scatter the remaining goat cheese over the stuffed peppers. Cover the dish with foil and bake for 20 minutes. Remove foil and continue baking 10 to 15 minutes more, until peppers are tender and cheese is golden.
08 - Remove from oven, garnish with chopped fresh parsley or basil and serve warm.
