Dive into the vibrant medley of Mediterranean flavors with these Pesto Quinoa Stuffed Bell Peppers. Each bell pepper is packed with a savory mixture of quinoa, fresh vegetables, and tangy pesto, making them not only a feast for the eyes but also a delight for the palate. This dish is perfect for a quick dinner that doesn't compromise on taste or nutrition, bringing a burst of color and flavor to your dining table.
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- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1/2 cup basil pesto
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon pine nuts
- 1 tablespoon fresh basil, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Rinse quinoa under cold water. In a pot, combine quinoa and vegetable broth, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed. Fluff with a fork.
- In a large bowl, mix cooked quinoa, basil pesto, cherry tomatoes, red onion, feta cheese, salt, pepper, and garlic powder.
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish. Drizzle with olive oil.
- Bake in the preheated oven for 25-30 minutes until the peppers are tender.
- Garnish with pine nuts and fresh basil before serving.
Nutrition
Serving: 100g | Calories: 250kcal | Carbohydrates: 28g | Protéines: 8g | Fat: 12g | Sucre: 6g