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Quinoa-Stuffed Bell Peppers


Ingredients

  • 2 Bell Peppers, halved, scooped and seeded
  • 1 Cup Baby Arugula
  • ¼ Red Cabbage
  • 8 Cherry Tomatoes, halved
  • 1 Cup Quinoa, cooked
  • ½ Tablespoon Almonds, toasted
  • ⅛ Cup Carrot Greens
  • ½ Clove Garlic
  • ½ Tablespoon Grated Parmesan Cheese (optional)
  • 1 Tablespoon Olive Oil
  • ⅛ Teaspoon Salt
  • ¼ Teaspoon Honey
  • ⅛ Lemon, zested and juiced

 

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!
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