Quinoa-Stuffed Bell Peppers

Quinoa-Stuffed Bell Peppers

Looking for a fun way to eat quinoa? Try the Quinoa-Stuffed Bell Peppers, made with fresh and crisp veggies and topped with dallop of flavorful Carrot Top Pesto and nutrient-dense microgreens!

Wonderful by themselves or paired with grilled chicken, fish, or steak, these festive stuffed peppers are easy to make and easy to store — keeping fresh in the fridge in an airtight container for up to 3 days.

Time to Prepare
  • Prep Time: 15 minutes
  • Total Time: 35 minutes
Ingredients
  • 2 Bell Peppers, halved, scooped and seeded
  • 1 Cup Baby Arugula
  • ¼ Red Cabbage
  • ⅛ Cup Carrot Greens
  • 8 Cherry Tomatoes, halved
  • ⅛ Lemon, zested and juiced
  • 1 Cup Quinoa, cooked
  • ½ Tablespoon Almonds, toasted
  • ½ Clove Garlic
  • ½ Tablespoon Grated Parmesan Cheese (optional)
  • ⅛ Teaspoon Salt
  • 1 Tablespoon Olive Oil
  • ¼ Teaspoon Honey
Steps to Prepare
  1. To prepare the Carrot Top Pesto, add the toasted almonds, chopped carrot tops, garlic clove, Parmesan, salt, honey, lemon juice and zest, and extra virgin olive oil to a NutriBullet, food processor, or blender and process until the ingredients form an evenly-textured paste.
  2. Cook the quinoa according to the package or directions on page 43 of the Veggie Bullet Cookbook. Set aside to cool.
  3. Lay cleaned bell peppers onto a clean surface. Scoop half of the quinoa into each bell pepper.
  4. Top with shredded cabbage, sliced grape tomatoes and microgreens. Garnish with a dollop of Carrot Top Pesto (roughly 2 tablespoons per pepper).
  5. Enjoy!
Notes
  1. To make a larger batch of the Carrot Top Pesto ahead of time, see page 128 of the Veggie Bullet Cookbook.
  2. Don't own a Veggie Bullet yet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Expect additional prep time and counter space.

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