Quinoa Roasted Peppers

As promised, I've made the first recipe on my to-make list (which I'm planning to have a running list at the beginning of each week as a note to self.) I've adapted this splendid recipe slightly from Noble Pig's blog.

• big round peppers
• quinoa (I had the red kind)
• chickpea
• various seasonings (I used a mix of herbs de provence and curry powder)
• marinara sauce
• goat cheese
• some type of broth (I used fish)
• corn (optional)
• sunflower seeds (optional)
• sun-dried tomatoes (optional)

Very simple...

1. cook chickpeas and quinoa accordingly
2. cut the top off peppers and scoop out the insides so it's a pepper bowl
3. roast peppers in oven @ 450 degrees for about 20 minutes
4. combine cooked quinoa, chickpea, seasoning, corn, sunflower seeds, and chopped sun-dried tomatoes and stuff the peppers with said delicious mixture and add just enough broth to moisten everything.
5. continue roasting stuffed peppers for another 10 minutes or so (don't forget to roast the tops as well)
6. take them out and break pieces of goat cheese on top; add some marinara sauce on the side.