Stuffed Peppers:
2 bell peppers any color, halved and seeded, stems intact
1/2 cup uncooked quinoa
1/2 c low sodium organic vegetable broth
7oz diced tomatoes
5 oz spinach
1 Tbsp pine nuts
Pesto:
2 cups basil
1/2 clove garlic
2 Tbsp Parmesan cheese
1 Tbsp pine nuts
1 1/2 Tbsp EVOO
1/4 tsp sea salt
1 pinch fresh ground black pepper
Directions
1. Prepare peppers: Preheat broiler to high. Place bell peppers skin up on baking sheet covered with aluminum foil. Broil until they begin to soften about 10 min
2. Meanwhile, combine quinoa, broth and tomatoes in pot, bring to boil. Reduce heat to low and simmer 10-12 min until liquid is absorbed. Add handfuls of spinach to mixture and stir to combine.
3. Fill bell peppers with this mixture.
4. Prepare pesto: Add basil pesto ingredients to food processor and pulse until finely chopped, adding small amounts of water if necessary.
5. Top stuffed peppers with pesto or serve on the side. Sprinkle remaining pine nuts over stuffed peppers.
No comments:
Post a Comment