Quinoa Stuffed Peppers with Pesto - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

This dish is healthy, tasty, and easy to prepare. Pesto flavors the quinoa to pair perfectly with the roasted sweetness of the red peppers. If desired, garnish with a few extra pistachios for a little crunch.

Ingredients

Pesto:

  • 4 cups basil
  • ¼ cup unsalted pistachios
  • 1 oz. Parmesan cheese
  • 3 Tbsp. extra-virgin olive oil
  • 1 clove garlic
  • 3 Tbsp. boiling water
  • ¼ tsp. salt
  • Pepper to taste

Stuffed Peppers:

  • 4 bell peppers, halved lengthwise
  • ¾ cup quinoa
  • 1 cup low-sodium vegetable broth
  • 1 (15 oz.) can no-salt-added diced tomatoes
  • 10 oz. baby spinach

Directions

  1. Combine the pesto ingredients in a food processor or blender and process until finely chopped.
  2. Put the peppers skin side up on a baking sheet. Place the oven rack in the highest position and broil peppers on high until slightly charred and starting to soften (10-12 minutes). Remove the peppers from the oven and set aside.
  3. While the peppers are roasting, simmer the quinoa with the vegetable broth and tomatoes until soft (10 minutes). Stir in the spinach and spoon mixture into the roasted peppers.
  4. Top the filled peppers with the pesto and serve warm.
Nutritional analysis per serving: Calories 375; Total Fat 18.5g (23% Daily Value); Saturated Fat 3.5g (18% DV); Trans Fat 0g; Cholesterol 5mg (2% DV); Sodium 385mg (17% DV); Total Carbohydrate 40g (15% DV); Dietary Fiber 9g (32% DV); Total Sugars 9g; Includes 0g Added Sugars (0% DV); Protein 14g; Vitamin D 0% DV; Calcium 25% DV; Iron 35% DV; Potassium 25% DV; Vitamin K 440% DV; Vitamin C 200% DV; Manganese 90% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/quinoa-stuffed-peppers/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796