Quinoa-Stuffed Bell Peppers with Pesto Drizzle

xxscj1678

Culinary Explorer
Hello, culinary explorers! Ready for something deliciously different? 🌾🥦 Let’s create Quinoa-Stuffed Bell Peppers with Pesto Drizzle—a vibrant, veggie-packed dish that’s bursting with flavor and color! 🌈✨ These roasted bell peppers are stuffed with a savory quinoa mix and topped with a refreshing pesto drizzle. Perfect for a healthy, satisfying meal! 🍽️💚

Quinoa-Stuffed Bell Peppers with Pesto Drizzle

Quinoa-Stuffed Bell Peppers with.jpg


Ingredients:


  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup cooked quinoa
  • 1 cup canned black beans, drained and rinsed
  • 1 small zucchini, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese
  • 2 tbsp olive oil
  • 1/4 cup pesto sauce
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
Instructions:

  1. Preheat and prep: Preheat your oven to 375°F (190°C). Place the bell peppers on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15 minutes until slightly softened.
  2. Make the filling: In a large bowl, mix together the cooked quinoa, black beans, zucchini, cherry tomatoes, and feta cheese. Season with a pinch of salt and pepper.
  3. Stuff and bake: Fill each bell pepper with the quinoa mixture. Return to the oven and bake for another 15 minutes until the peppers are tender and the filling is heated through.
  4. Finish with pesto: Drizzle the pesto sauce over the stuffed peppers and garnish with fresh basil leaves. 🌿🍅
Serve up this colorful dish and enjoy! 😋
 
These Quinoa-Stuffed Bell Peppers with Pesto Drizzle look amazing! 🌟 The combination of quinoa and pesto sounds so fresh and flavorful. I love how colorful and appetizing these peppers are. Can't wait to try making this myself! 😋
 
This Quinoa-Stuffed Bell Peppers recipe sounds like a total winner—love the pesto drizzle idea! Thanks for sharing such a fresh, colorful dish! 😋
 
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