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Quinoa Stuffed Bell Peppers with Goat Cheese

Kristy
  • 40 minutes
  • Serves 8

INGREDIENTS

4

red bell peppers (any color will do, or a mix)

1 cup

quinoa

1 pint

cherry tomatoes (quartered)

1 lb

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 tsp

freshly ground black pepper