Cut 4 peppers in half. Broil on high until slightly charred and starting to soften.
Cook 3/4 cup quinoa with 1 cup veggie broth and 1 can of diced tomatoes. Simmer for about 10 minutes. Stir in 10 oz of fresh baby spinach. Spoon into peppers
Make your pesto: 1 clove garlic, 4 cups loosely packed basil, parmesan cheese and olive oil.
Pour onto stuffed peppers and garnish with lots of pistachios!
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