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
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Instructions
- Combine the pesto ingredients in a food processor or blender and process until finely chopped.
- 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.
- 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.
- Top the filled peppers with the pesto and serve warm.