Quinoa Stuffed Bell Peppers with Goat Cheese

Although we don't eat a tremendous amount of meat, we do find that at least three to four meals a week will have meat as a main ingredient. During the lenten season, we cut back tremendously on our meat intake as a way to abstain from indulgences and simplify our lives (and our diets). Throughout the year, we make a conscious effort to eat at least one entirely vegetarian meal a week, and we always celebrate Meatless Mondays. As a result, I've spent the last few months researching and pinning more meals with vegetables and grains at the center and meat to the side, if not absent entirely. This meal promised big in the nutritional arena - a healthful blend of colors and more than sufficient protein in the quinoa. 

My kids are major quinoa fans, usually asking for quinoa bowls on Meatless Mondays. This seemed to follow their tastes, so I decided to give it a try. It did not fail me. Both kids ate plenty and there are still five halves remaining for lunch leftovers. A worthy, inexpensive, and healthy weekday dinner. 

You need:

4  large or six medium 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

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. 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. Mix together garlic, lemon zest and juice, olive oil and black pepper, whisk until combined. Place quinoa, cherry tomatoes and asparagus in a medium-sized bowl. Add dressing and mix thoroughly. Season with salt and pepper. Fill pepper halves with quinoa mixture. Divide goat cheese into 8 portions and crumble over the top. Place stuffed peppers back in oven for 5 minutes until asparagus is crisp-tender and tomatoes and goat cheese are softened. Can serve immediately or at room temperature.