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cloves garlic, minced
chopped fresh tarragon
quinoa, cooked according to package directions
cooked black tiger shrimp, thawed, peeled and chopped
chopped green onion
red peppers, halved lengthwise, seeds and ribs removed (stems left intact)
crumbled goat cheese
cedar planks, soaked according to package directions
In large bowl, whisk oil with garlic, lemon zest, lemon juice, tarragon, mustard and salt. Add quinoa, shrimp and green onions; toss to coat.
Fill pepper halves with quinoa mixture. Sprinkle with goat cheese. Place on soaked planks.
Place planks on grill preheated to medium. Cook, with lid closed, 15 to 20 min. or until peppers are tender and filling is heated through.
Nutrition Description: Per serving (¼ of the recipe):
Fat: 24 g
Saturated Fat: 4 g
Carbs: 38 g
Fibre: 6 g
Sugar: 5 g
Cholesterol: 135 mg
Protein: 26 g
Sodium: 600 mg