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Stuffed Pepper with Quinoa, Grilled Vegetables, Caprese Salad and Pesto

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 Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2


  • 1 red bell pepper
  • 1 cup cooked quinoa
  • 1/2 cup chopped grilled vegetables
  • 1/2 cup cherry tomato caprese or a few mini mozzarella balls and some chopped tomatoes
  • 1 tablespoon pesto
  • olive oil to brush pepper

Pesto Sauce

  • 1 tablespoon pesto
  • a squeeze of lemon juice
  • water to thin dressing


  1. Preheat oven to 425 degrees.
  2. Cut pepper in half and remove membranes and seeds.
  3. 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.
  4. Bake for 10 minutes or until stuffing is heated through and cheese melts.
  5. To make Pesto Sauce, mix pesto, lemon juice and water to achieve desired consistency.
  6. Drizzle stuffed peppers with Pesto Sauce before serving.