Stuffed Peppers with Quinoa, Grilled Vegetables and Pesto
During the summer, I grill extra zucchini and summer squash so I have extras for lunch and quick meals. This is a great way to use up leftover grilled vegetables. I happened to have leftover caprese salad from the weekend, so I tossed that in as well.
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings2
Ingredients
1red bell pepper
1cupcooked quinoa
1/2cupchopped grilled vegetables
1/2cupcherry tomato capreseor a few mini mozzarella balls and some chopped tomatoes
1tablespoonpesto
olive oilto brush pepper
Pesto Sauce
1tablespoonpesto
a squeeze of lemon juice
water to thin dressing
Instructions
Preheat oven to 425 degrees.
Cut pepper in half and remove membranes and seeds.
In a small bowl, toss together cooked quinoa, grilled vegetables, cherry tomato caprese and pesto. Divide stuffing between red bell pepper halves, making sure mozzarella cheese balls are on top so they melt.
Bake for 10 minutes or until stuffing is heated through and cheese melts.
To make Pesto Sauce, mix pesto, lemon juice and water to achieve desired consistency.
Drizzle stuffed peppers with Pesto Sauce before serving.