While the oven is preheating, saute garlic, onion, and leeks in olive oil over medium-high heat. Be careful not to burn the garlic!
When onions become translucent, add the asparagus. Continue to saute until all veggies are softened, but not mushy, about 7 minutes depending on the size of your chop.
Add pepper, salt and chili flakes. Turn off the heat.
In a medium-sized bowl, add quinoa and the veggie saute. Mix to combine, adding half of the parsley. Set aside.
To prepare the peppers, cut lengthwise and remove the stem, seeds, and ribs. (see picture above).
Stuff the quinoa and veggie mixture into the peppers so it domes above the rim of the pepper. We want these to be full!
Top with a sprinkle of parmesan cheese, if desired.
Bake for 30 minutes, then broil for 5 minutes.
Remove from the oven, sprinkle with leftover parsley, and serve immediately. Enjoy!
