Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Bring water to a boil in a medium-sized saucepan. Add quinoa, thyme, 1½ teaspoons salt and ¾ teaspoon pepper. Cook quinoa covered over low heat for about 15 minutes or until water is absorbed and quinoa is soft.

Leave the lid on the pan and let sit for 5 minutes. Remove the lid and fluff the quinoa with a fork. Set aside.

Add 1 Tbsp of oil to a sauté pan over medium heat and cook chopped chicken for about 10 minutes. Add garlic and cook 1 minute. Stir in spinach, cherry tomatoes and olives then add the cooked quinoa. Stir in goat and Parmesan cheeses. Remove from heat and set aside.

Cut each pepper in half vertically so half the stem remains on each pepper half. Scrape out seeds and stuff with filling. Place peppers on baking sheet and bake 20 minutes.