Pesto Stuffed Peppers
with Cherry Tomatoes & Scallion Cashew Cheese
- ½ cup quinoa
- 2 cloves garlic
- 1 red bell pepper
- 4 oz cherry tomatoes
- 2 oz castelvetrano olives
- 1 lemon
- 2 oz baby arugula
- 2 oz Treeline scallion cashew cheese
- 2 tbsp vegan basil pesto
- 2 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Small saucepan with lid
- 8x8 baking dish
Preheat the oven to 400°F. Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the spirals burst, about 12 to 15 minutes.
Halve the bell pepper from top to bottom and remove the seeds and ribs. Peel and thinly slice the garlic. Place the pepper halves cut side up into a baking dish and top with sliced garlic. Sprinkle with salt and pepper and drizzle with 1 tsp olive oil each. Roast the peppers until they’re tender and begin brown on the edges, about 25 to 30 minutes.
Halve the cherry tomatoes. Check the olives for pits and remove if present. Roughly chop the olives. Halve the lemon and cut half into wedges. Add the arugula to a medium bowl and toss with just half the lemon juice and a pinch of salt and pepper.
Once the peppers are roasted, top with the halved tomatoes and chopped olives. Dollop with Scallion Cashew Cheese. Set oven to broil on low and return the peppers to the oven until the cheese is warmed through, about 1 to 2 minutes. Remove from oven and drizzle with basil pesto.
Divide the cooked quinoa and lemon arugula between plates. Top with pesto stuffed peppers and serve with lemon wedges. Enoy!