1. Preheat the oven to 210°C (425°F).
2. Wash the peppers and cut them in half.
Remove the seeds and white membranes.
Sprinkle them with salt.
3. Peel the tomatoes and dice them.
Wash and finely chop the parsley and basil.
Cut the goat cheese into cubes.
4. Rinse the quinoa and place it in a saucepan.
Cover it with cold water (1.5 times the volume of quinoa).
Bring to a boil and then simmer for about 15 minutes.
Add salt and let it rest, covered, for 10 minutes.
(or cook the quinoa according to the instructions on the package)
5. In a bowl, mix the quinoa with the diced goat cheese, tomatoes, and chopped herbs.
Season with moderate salt and pepper.
6. Fill the inside of the peppers with the quinoa mixture.
Sprinkle with breadcrumbs and drizzle with a little olive oil.
Bake for 35 minutes.