Quinoa Stuffed Bell Peppers with Goat Cheese

• Vegetarian
• Gluten free

• Produce

  • 1 lb Asparagus, fresh
  • 1 pint Cherry tomatoes
  • 1 Garlic clove
  • 1 Lemon, Zest and juice of
  • 4 Red bell peppers

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 1 (5-ounce log goat cheese

Found on thewickednoodle.com