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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
  1. subheading: To prepare the Carrot Top Pesto:
  2. 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.
  3. Cook the quinoa according to the package directions. Set aside to cool.
  4. Lay cleaned bell peppers onto a clean surface. Scoop ¼ of the quinoa into each bell pepper half.
  5. Top with shredded cabbage, sliced grape tomatoes, and baby greens. Garnish with Carrot Top Pesto (roughly 2 tablespoons per pepper).

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