Preheat oven to 350F.

Place bell peppers in oven safe dish, drizzle with some olive oil and a little salt.

Place in oven for 20-30 minutes, or until desired softness is achieved.*

While peppers are baking, cook quinoa and meat mixture.

Add quinoa to a pot and add ½ cup water. Bring to a boil, cover and reduce to simmer for 12 to 15 minutes, or until all liquid has been absorbed.

For meat mixture, add some oil to a pan and heat over medium.

Add in onions and cook until translucent, about 5 minutes.

Add meat and brown.

Once brown, add: garlic, tomato paste, parsley, oregano, pine nuts, chicken broth, salt, and pepper.

Simmer for 10 to 15 minutes, or until meat is cooked and liquid is absorbed.

Once everything is done, add quinoa to meat pan and mix well.

Take the stuffing and spoon it into each bell pepper.

Top with crumbled goat cheese.

Place under broiler for a few minutes to warm and give the cheese a nice golden brown color (optional).

Serve!