Roasted Red Bell Peppers Stuffed with Pesto, Goat Cheese & Zucchini Noodles

Yum! This recipe is healthy and oh so delicious! I love stuffed bell peppers so when I saw this recipe on Inspiralized I knew I had to make it! Zucchini noodles have been a favorite of mine for a while. I love how they replace pasta noodles and taste great too! The fresh pesto really gives this recipe a fresh taste as well. Enjoy!

Servings: 4

  • For the pesto:
  • 2 tablespoons pine nuts
  • 2 packed cups of basil
  • 2 tablespoons parmesan cheese
  • 3 tablespoons extra virgin olive oil
  • 1 large garlic clove
  • salt and pepper, to taste
  • For the peppers:
  • 2 large red bell peppers
  • 1 medium zucchini, Blade D, noodles trimmed
  • ½ cup crumbled goat cheese
  • 2 tablespoons chopped basil
  • optional: oil, to drizzle
  • optional: pepper, to season
  1. Preheat the oven to 400 degrees. Prepare a baking sheet lined with parchment paper and set aside.
  2. Place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust to your preferences, if necessary. Transfer the pesto to a large mixing bowl, reserving 2 tablespoons of pesto.
  3. Slice the tops of the bell peppers off and then slice in half from top to bottom. Remove the white stems and seeds from the inside. Dip each pepper into the bowl of pesto to coat and then lay out on the prepared baking sheet. Repeat until all bell pepper halves are coated in pesto and on the baking sheet.
  4. Bake for 10 minutes. While the peppers bake, toss the zucchini noodles with the remaining pesto and set aside.
  5. Remove the peppers, add in the pesto zucchini noodles and cook another 10 minutes. Remove the peppers again, top with crumbled goat cheese to cover the zucchini noodles and bake for 5 minutes or until goat cheese has melted.
  6. When done, garnish each bell pepper halve with chopped basil and serve for your lucky guests. Optionally, drizzle with olive oil and season with freshly cracked pepper.

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