Creamy Pesto and Sun-Dried Tomato Stuffed Peppers
Creamy pesto and sun-dried tomato stuffed peppers are a delicious and easy way to get your veggies. The bell peppers are stuffed with a creamy filling made with pesto sauce, sun-dried tomatoes, quinoa, spinach, and basil. The peppers are then baked until tender and the filling is heated through.
I first had stuffed peppers at a friend's house when I was in college. I was immediately hooked on the combination of the tender peppers and the flavorful filling. Over the years, I've experimented with different fillings, and this creamy pesto and sun-dried tomato version is one of my favorites.
Creamy Pesto and Sun-Dried Tomato Stuffed Peppers Creamy Pesto and Sun-Dried Tomato Stuffed Peppers Creamy Pesto and Sun-Dried Tomato Stuffed Peppers Creamy Pesto and Sun-Dried Tomato Stuffed Peppers
Prep time: 10 | Cook time: 15 | Serves: 2
Ingredients
  • 2 bell peppers, any color
  • 1 tablespoon olive oil
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup pesto sauce
  • 1/2 cup cooked quinoa
  • 1/2 cup chopped spinach
  • 1/4 cup chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut the bell peppers in half lengthwise and remove the seeds and ribs.
  3. In a large bowl, combine the olive oil, sun-dried tomatoes, pesto sauce, quinoa, spinach, basil, and Parmesan cheese.
  4. Season with salt and pepper to taste.
  5. Stuff the bell pepper halves with the quinoa mixture.
  6. Place the bell peppers in a baking dish and bake for 15 minutes, or until the peppers are tender and the filling is heated through.
  7. Serve immediately.
Why It Works
  • The bell peppers are roasted until tender, which gives them a slightly sweet and smoky flavor.
  • The creamy filling is made with a combination of pesto sauce, sun-dried tomatoes, quinoa, spinach, and basil. This combination of ingredients creates a flavorful and satisfying filling.