# 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
→ 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 - Set the oven to 400°F (200°C) and position a rack in the center.
02 - Combine the rinsed quinoa and 2 cups vegetable broth or water in a saucepan; bring to a boil, reduce heat to low, cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat, fluff with a fork and keep warm.
03 - On a baking sheet toss the diced zucchini, red onion, halved cherry tomatoes and minced garlic with 1 tablespoon olive oil, dried oregano, dried basil, smoked paprika, salt and pepper. Roast in the preheated oven until tender and slightly caramelized, about 15 minutes.
04 - In a large bowl combine the cooked quinoa, roasted vegetables and half of the crumbled goat cheese; fold gently to distribute ingredients and taste to adjust seasoning.
05 - Brush the interior of each bell pepper with the remaining 1 tablespoon olive oil and sprinkle a pinch of salt inside each cavity.
06 - Spoon the quinoa mixture into the peppers, pressing down lightly to fill each cavity evenly. Arrange the stuffed peppers upright in a baking dish.
07 - Scatter the remaining crumbled goat cheese over the filled peppers, cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking until peppers are tender and cheese is golden, an additional 10 to 15 minutes.
08 - Let the peppers rest for a few minutes, garnish with chopped fresh parsley or basil and serve warm.
