Preheat the oven to 425°F and line a sheet pan with parchment paper. In a large bowl, combine the cooked quinoa, diced tomatoes, sun-dried tomatoes, pine nuts, parsley, mint, garlic, 3 tablespoons of olive oil, lemon juice, oregano, salt, and pepper.

Brush the bell peppers inside and out with the remaining olive oil and season with salt and pepper. Fill each pepper with the quinoa mixture and top with crumbled goat cheese and breadcrumbs.

Place the stuffed peppers on the sheet pan and roast for 30-35 minutes, until the peppers are tender and the tops are golden brown. The filling should be heated through and the cheese melted.

Remove from the oven and let cool for 5 minutes before serving. These elegant stuffed peppers make an impressive presentation while delivering authentic Mediterranean flavors and complete nutrition.