Stuffed Quinoa Peppers

I was just cooking up dinner for tonight, and decided to share the amazing recipe with all of you.

Stuffed Quinoa Peppers


4 large bell peppers, seeds removed
3/4 cups quinoa, rinsed
1 cup low sodium vegetable broth
3/4 cups diced tomatoes
2 cups spinach
Pesto

Put the peppers skin side up on a lightly oiled cookie tray, and broil on hight for 10 minutes. Remove from oven and set aside.

Simmer quinoa with the vegetable broth and tomatoes in a medium pot for approximately 12 minutes, or until all water is gone. Then stir in spinach. Let sit for 3 minutes. Spoon the quinoa mixture into the peppers.

Top the filled peppers with pesto. Use pre-made pesto, or make your own.

Pesto 


1 clove garlic
6 tbs grated parmesan cheese
1 large bunch basil, about 4 cups
3 tbs extra-vergin olive oil
freshly ground black pepper
1/4 tsp kosher salt
3 tbs boiling water

Combine the garlic, parmesan, basil, olive oil, pepper, and salt in a food processor and pulse until finely chopped but not smooth. Stir in boiling water.


Enjoy!