Wash the pepper well and let dry. Preheat the oven to 450º and put the peppers in the oven whole for about 5-10 minutes. Let cool for another 5-10 minutes.
Once cool, cut the peppers in half. Scoop out the seeds with a spoon and set aside. In a large pan, heat oil over medium-high heat. Once hot, cook the zucchini and onions for about 5-6 minutes.
Add in the chopped tomatoes and cook until tomatoes, zucchini and onion are soft. Add the quinoa, cumin, chili powder, black beans, and yogurt to your hot pan. Mix gently.
Stuff/spoon the mixture into the peppers, and top each with a bit of crumbled goat cheese and enchilada sauce. Enjoy!
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Food Category: Vegetables
Dietary Preference: Gluten Free, Vegetarian
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