# 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 and freshly ground black pepper, to taste
14 - 2 tablespoons fresh parsley or basil, chopped (for garnish)
# How to Make It:
01 - Set oven to 400°F and position a rack in the center.
02 - Combine rinsed quinoa and vegetable broth in a medium 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 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. Roast until vegetables are tender and lightly caramelized, about 15 minutes.
04 - In a large bowl, combine the cooked quinoa, roasted vegetables and half of the crumbled goat cheese. Adjust seasoning with salt and pepper and fold gently to incorporate.
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 - Divide the quinoa mixture evenly among the peppers, pressing the filling down gently to compact it. Place peppers upright in a baking dish.
07 - Crown each stuffed pepper with the remaining crumbled goat cheese, cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking until peppers are tender and cheese is golden, 10 to 15 minutes more.
08 - Remove from oven, garnish with chopped fresh parsley or basil and serve warm.
