Stuffed Peppers with Quinoa, Grilled Vegetables and Pesto

I just saw this and can’t wait to try it! Probably tonight 🙂

• 1 red bell pepper
• 1 cup cooked quinoa
• 1/2 cup chopped grilled vegetables
• 1/2 cup cherry tomato caprese (or a few mini mozzarella balls and some chopped tomatoes)

• 1 tablespoon pesto
• olive oil, to brush pepper
Pesto Sauce
• a squeeze of lemon juice
• water to thin dressing
1. Preheat oven to 425 degrees.
2. Cut pepper in half and remove membranes and seeds.
3. In a small bowl, toss together cooked quinoa, grilled vegetables, cherry tomato caprese and pesto. Divide stuffing between red bell pepper halves, making sure mozzarella cheese balls are on top so they melt.
4. Bake for 10 minutes or until stuffing is heated through and cheese melts.

3 thoughts on “Stuffed Peppers with Quinoa, Grilled Vegetables and Pesto

  1. So, I made this for dinner and it was great! But next time, I think I’d pre-cook the pepper a little to get it softer and I’d start roasting the veggies sooner. I had to wait for them a bit and then wait to cook everything.

  2. I also like quinoa cold – with chopped up fresh veggies and any type of dressing. I like to add fresh basil and Italian dressing. I have also put fresh cilantro, sun dried tomatoes, almonds and a little lemon juice and that was good too!

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