Four red peppers 

2 T. olive oil

5 C. cooked quinoa

1/4 C. pesto

Salt and pepper 

4 slices mozzarella

Preheat oven to 400 degrees. Cut tops off of peppers and scoop out inside seeds and membrane. Rub 1 t. of olive oil over the outsides of the peppers and place them on a small baking dish coated with the remaining oil. Trim bottoms of peppers, if necessary, so they stand upright. 

In a small bowl, combine cooked quinoa with pesto and toss well. Season with salt and pepper. Fill each pepper with about 1 1/4 C. of quinoa mixture and bake in oven for about 20-25 minutes until the peppers are tender. You can tell by the skin – it will start to look slightly wrinkled.  Remove the pan from the oven and switch the oven to broil. Place a slice of cheese over each pepper and return the pan to the oven until the cheese is lightly browned and bubbling.  

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