Quinoa Stuffed Peppers

Ingredients

• 4 red bell peppers (any color will do, or a mix)
• 1 cup quinoa
• 1 pint cherry tomatoes, quartered
• 1 pound fresh asparagus, tough ends trimmed and cut into 1/4 inch pieces
• 1 5-ounce log goat cheese
• 1 garlic clove, minced
• zest and juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 425F.
2. Slice bell peppers in half, remove stem, seeds and membranes. Place pepper halves, cut side down, onto a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast peppers for 15-20 minutes until just starting to char and soften. Remove from oven, flip pepper halves over and set aside.
3. Meanwhile, place quinoa in a dry saucepan over medium heat. Toast quinoa, stirring or shaking pan often, about 8-10 minutes or until just turning a light brown. Add 2 cups water, bring to a boil, then cover and reduce to a simmer. Cook quinoa for 10-15 minutes or until all water is absorbed. Fluff with a fork.
4. Mix together garlic, lemon zest and juice, olive oil and black pepper, whisk until combined.
5. Place quinoa, cherry tomatoes and asparagus in a medium-sized bowl. Add dressing and mix thoroughly. Season with salt and pepper.
6. Fill pepper halves with quinoa mixture. Divide goat cheese into 8 portions and crumble over the top.
7. Place stuffed peppers back in oven for 5 minutes until asparagus is crisp-tender and tomatoes and goat cheese are softened.
8. Can serve immediately or at room temperature.

** I added ground turkey and it was delicious!