Indulge in the wholesome flavors of Quinoa Pesto Stuffed Peppers, a delightful and nutritious dish that combines the earthiness of quinoa, the creaminess of white beans, and the aromatic richness of pesto. These colorful bell peppers serve as the perfect vessel for this tasty and hearty vegetarian creation.

Serves: 4

Prep Time: 20 min.

Cook Time: 40 min.

Total Time: 50 min.


  • 4 red bell peppers, tops and ribs removed
  • 1 cup basil pesto, prepared
  • 2 teaspoon fresh basil
  • 2 cups tri-color quinoa, cooked
  • 1 can great northern beans, rinsed and drained
  • 4 cherry tomatoes, for optional topping
  • 1 lemon zest, for optional topping


1) Preheat oven to 250 degrees. Arrange the peppers in an 8×8-inch baking dish cut side up.

2) Using a large bowl, combine the quinoa, beans, and pesto. Stir gently. Using a spoon, divide the mixture evenly between each pepper (it’s okay if some overflows).

3) Bake uncovered for 25-30 minutes, or until the peppers are cooked and slightly softened. Serve with optional toppings, as desired.