Go Back
Print

Quinoa Stuffed Peppers

Calories

Ingredients

  • 2 bell peppers any color
  • ½ cup uncooked quinoa
  • ½ cup low sodium vegetable broth
  • 2 to matoes diced
  • 5 oz spinach
  • 1 tbsp pine nuts

Pesto

  • 2 cups basil or spinach
  • ½ clove garlic
  • 1 tbsp pine nuts
  • 1 ½ tbsp. extra-virgin olive oil
  • 1/8 tsp Himalayan salt
  • 1 pinch freshly ground pepper

Instructions

  • Preheat broiler to high. Cut peppers in half and remove seeds and veins. Leave stems intact. Place peppers, skin side up, on a baking sheet covered in parchment paper. Broil for 10 minutes
  • Meanwhile, combine quinoa, broth and tomatoes in a medium pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes, until liquid is absorbed. Add spinach and stir to combine. Fill pepper halves with this mixture
  • Place pesto ingredients in a food processor and pulse until finely chopped. Add 2-3 tablespoons of water as needed to thin out, if desired. Top stuffed peppers with pesto or serve on the side.