These veggie quinoa stuffed peppers are packed with healthy grains and proteins to give you that tasty, filling and balanced meal. I have added broccoli and fresh homemade pesto to make it a super green recipe. I find this is a great dish to use any leftover ingredients you have in your fridge to add in any extra nutritional value.
100g of cooked quinoa
5 tender stem broccoli, chopped finely
20g of basil leaves
30g of almonds
2 tbsp of nutritional yeast (optional)
50ml of olive oil
salt and pepper
1 clove of garlic
1 lemon zested and juiced
Preheat the oven to 200C.
Cook the quinoa per packet instructions and leave aside.
Blend the pesto ingredients together in a blender.
Mix the cooked quinoa, chopped broccoli and a few tbsp of pesto.
Slice the peppers in half and scoop in the quinoa and drizzle over some olive oil and roast for 30 mins.
Drizzle over any remaining pesto and serve up!