4 sweet bell peppers, halved lengthwise
3/4 cup quinoa, well rinsed
1 cup low sodium vegetable broth
1 15 oz. can no salt added diced tomatoes
10 oz. baby spinach
1 small clove garlic
1 oz. (6 tbs) grated Parmesan
1 large bunch basil(4 cups)
ground black pepper
1/4 tsp kosher salt
3 tbs boiling water
1/4 cup unsalted pistachios
Put the peppers skin side up on a lightly oiled baking sheet and broil on high until slightly charred and starting to soften, about 10 minutes. Remove the peppers from the oven and set them aside.
While the peppers are roasting, simmer the quinoa with the vegetable broth and tomatoes in a medium pot for 10 minutes. stir in the spinach in batches. Spoon the quinoa-spinach mixture into the roasted peppers.
To make the pesto, combine the garlic, Parmesan, basil, olive oil, pepper, and up to 1/4 tsp. salt in a food processor and pulse until finely chopped but not smooth. Stir in the boiling water. Top the filled peppers with the pesto and garnish with the pistachios. Serves 4.