Quinoa-Stuffed Bell Peppers

Quinoa-Stuffed Bell Peppers are made with fresh, organic veggies and topped with flavorful Carrot Top Pesto and nutrient-dense microgreens! They are so easy to make, and one of my favorites, because they will stay in an airtight container for up to 3 days, in the fridge, of course.

2 Large Bell Peppers, halved, scooped and seeded

1 Cup Baby Arugula or assorted baby greens

¼ Red Cabbage

8 Cherry Tomatoes, halved

1 Cup Quinoa, cooked

½ Tablespoon Almonds, toasted

⅛ Cup Carrot Greens or other root veggie greens (beets, radish, turnip, etc.)

½ Clove Garlic

½ Tablespoon Vegan Parmesan Cheese

1 Tablespoon Olive Oil (optional)

⅛ Teaspoon no-Salt seasoning

¼ Teaspoon Honey or date syrup

⅛ Lemon, zested and juiced

subheading: To prepare the Carrot Top Pesto:

Add the toasted almonds, chopped carrot tops, garlic clove, vegan parmesan, salt, honey, lemon juice, and zest, and extra virgin olive oil (optional) to a NutriBullet, food processor, or blender and process until the ingredients form an evenly-textured paste.

Cook the quinoa according to the package directions. Set aside to cool.

Lay cleaned bell peppers onto a clean surface. Scoop ¼ of the quinoa into each bell pepper half.

Top with shredded cabbage, sliced grape tomatoes, and baby greens. Garnish with Carrot Top Pesto (roughly 2 tablespoons per pepper).

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