Goat Cheese and Quinoa Stuffed Peppers

Have you ever chopped the top off a yellow pepper and looked into it? It's like a work of art created by mother nature and hidden, like a treasure, for you to discover.
Chopping the top off peppers to stuff them was something I had never done. Sure, I've sliced, diced and halved peppers but never cut the top off it. When I make stuffed peppers, I usually halve them and that's good enough. A little boat, filled with deliciousness. Having seen how pretty a stuffed roasted pepper was when served whole, I thought I would give it a try.
This recipe is simple and through the simplicity, a beautiful dinner is created. Though one pepper seems like quite a bit for a serving, it was just right. Then again that may have been due to the 2 hours of intense cardio I did prior to making these peppers.

Goat Cheese and Quinoa Stuffed Peppers

Serves 1
(Tonight, I made 3. The recipe is easy to double or triple. Just adjust cooking times accordingly.)

1/4 cup dry quinoa
1 large bell pepper
1 tablespoon EVOO*
1/4 cup minced red onion
1/4 teaspoon minced garlic
1/4 cup shredded carrots
1/4 cup baby spinach
1/4 cup sliced white button mushrooms
1/2 teaspoon salt-free Italian herb seasoning
1/4 cup crumbled goat cheese

• Preheat oven to 350F. Rinse quinoa and place with 1/2 cup water in a small saucepan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, about 5 minutes. Set aside and keep covered.
• While quinoa cooks, use a sharp knife to cut the top off the peppers and remove the seeds and membranes; keep the pepper whole. Set aside.
• Heat a medium skillet on medium high; add olive oil. Add onion and saute until translucent, about 2 minutes. Add garlic, carrots, spinach, mushrooms and seasoning and saute until vegetables are slightly tender, about 4 minutes.
• Transfer sauteed vegetables to a bowl. Mix in cooked quinoa, and gently fold in goat cheese.
• Fill pepper with the mixture. Place in a baking dish and bake uncovered for 15 minutes or until pepper is slightly charred. Serve warm or at room temperature.

*Extra Virgin Olive Oil