# What You'll Need:
→ Vegetables
01 - 4 large bell peppers (any color), tops cut off and seeds removed
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 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 black pepper, to taste
14 - 2 tablespoons fresh parsley or basil, chopped (for garnish)
# Method:
01 - Preheat the oven to 400°F (200°C).
02 - In a saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
03 - While the quinoa cooks, spread the diced zucchini, red onion, cherry tomatoes, and garlic on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with oregano, basil, paprika, salt, and pepper. Roast in the oven for 15 minutes until vegetables are soft and slightly caramelized.
04 - In a large bowl, combine the cooked quinoa, roasted vegetables, and half of the goat cheese. Mix well and adjust seasoning if needed.
05 - Drizzle the inside of each bell pepper with the remaining olive oil and a pinch of salt. Stuff each pepper with the quinoa mixture, pressing down gently.
06 - Arrange stuffed peppers upright in a baking dish. Top with the remaining goat cheese.
07 - Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes, until peppers are tender and cheese is golden.
08 - Garnish with chopped fresh parsley or basil before serving.
