# 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 ounces goat cheese, crumbled
→ Herbs & Seasonings
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste
14 - 2 tablespoons fresh parsley or basil, chopped (for garnish)
# How to Make It:
01 - Preheat oven to 400°F and position a rack in the center.
02 - Combine rinsed quinoa and 2 cups vegetable broth (or water) in a saucepan; bring to a boil, reduce heat to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat, fluff with a fork and set aside.
03 - On a rimmed baking sheet, 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. Spread in a single layer and roast 15 minutes, until vegetables are softened and lightly caramelized.
04 - In a large bowl, combine the cooked quinoa, roasted vegetables and half of the crumbled goat cheese (about 2 ounces). Taste and adjust seasoning as needed.
05 - Drizzle the interior of each bell pepper with the remaining 1 tablespoon olive oil and a pinch of salt. Stuff each pepper firmly with the quinoa-vegetable mixture, pressing down to compact.
06 - Arrange the stuffed peppers upright in a baking dish. Sprinkle the remaining goat cheese over the tops.
07 - Cover the baking dish with foil and bake in the preheated oven for 20 minutes to allow the filling to heat through and the peppers to begin softening.
08 - Remove the foil and return the dish to the oven. Bake an additional 10 to 15 minutes until the peppers are tender and the cheese is golden and slightly browned.
09 - Allow the peppers to rest 5 minutes out of the oven. Garnish with chopped fresh parsley or basil and serve warm.
