These spicy cilantro pepita pesto stuffed peppers are bursting with flavor and nutrients. The creamy cilantro pepita pesto adds a zesty kick, while the quinoa and black bean filling provides protein and fiber. It's a satisfying vegan dish that's perfect for a weeknight dinner or entertaining guests.
Ingredients: 4 large bell peppers, halved and deseeded. 2 cups fresh cilantro leaves, packed. 1/2 cup pepitas pumpkin seeds, toasted. 2 cloves garlic, minced. 1 jalapeno pepper, seeded and chopped. 1/4 cup olive oil. 2 tablespoons lime juice. Salt and pepper to taste. 1 cup cooked quinoa or rice. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1/2 cup diced tomatoes. 1/2 cup diced red onion. 1 teaspoon ground cumin. 1/2 teaspoon chili powder.
Instructions: Before you start cooking, heat the oven to 375F 190C. Put garlic, jalapeo, olive oil, lime juice, salt, and pepper in a food processor along with the cilantro and pepitas. To make the pesto, pulse the food until it's smooth. Cook the quinoa or rice and put it in a large bowl. Add the corn, tomatoes, red onion, ground cumin, and chili powder. Add the cilantro pepita pesto and mix it in until it's well mixed. Fill each half of the bell pepper with the quinoa mix. Put the peppers that have been stuffed on a baking sheet that has seen paper on it. Bake the peppers for 25 to 30 minutes, or until they are soft. If you want, you can serve it hot with extra cilantro leaves and lime wedges on top.