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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
Ingredients:
Quinoa-Stuffed Bell Peppers with Pesto Drizzle
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
- 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.
- 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.
- 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.
- Finish with pesto: Drizzle the pesto sauce over the stuffed peppers and garnish with fresh basil leaves.