Before I went to New Orleans, I made these creamy stuffed bell peppers that I’ve been dying to share with you. I had been wanting to try my hand at stuffed peppers for a while, but every recipe seemed to be filled with loads of cream cheese and/or sour cream. Not good for my belly. The solution? Goat cheese!

I love how versatile goat cheese can be, and how much easier it is to digest. Sometimes my grocery store carries a goat cream cheese which is the most amazing thing in the world. However, for this recipe, I used plain old chevre. I also used quinoa rather than carb-heavy rice to add a little substance to the dish. And voila! A stuffed pepper healthy makeover that, I think, is even better than the original version. Look at that golden brown goodness.

Unlike the usual stuffed bell peppers, weighed down with tons of cheese, cream, fatty sausage, and rice, these stuffed peppers are light and full of flavor. Using the quinoa makes them a great gluten-free choice for dinner. They’re hearty enough that they can be eaten as the main entrée (maybe along with a nice salad?) or they would work perfectly alongside a fish or chicken dish. The best part is they are super easy to make for a quick weeknight meal.

**Recipe updated 1-22-14.