Ingredients
Tip: Screenshot this list for easy reference while shopping
Instructions
- Combine the pesto ingredients in a food processor or blender and process until finely chopped.
- Put the peppers skin side up on a baking sheet. Place the oven rack in the highest position and broil peppers on high until slightly charred and starting to soften (10-12 minutes). Remove the peppers from the oven and set aside.
- While the peppers are roasting, simmer the quinoa with the vegetable broth and tomatoes until soft (10 minutes). Stir in the spinach and spoon mixture into the roasted peppers.
- Top the filled peppers with the pesto and serve warm.