To prepare the Carrot Top Pesto, add the toasted almonds, chopped carrot tops, garlic clove, Parmesan, salt, honey, lemon juice and zest, and extra virgin olive oil to a NutriBullet, food processor, or blender and process until the ingredients form an evenly-textured paste.
Cook the quinoa according to the package or directions on page 43 of the Veggie Bullet Cookbook. Set aside to cool.
Lay cleaned bell peppers onto a clean surface. Scoop half of the quinoa into each bell pepper.
Top with shredded cabbage, sliced grape tomatoes and microgreens. Garnish with a dollop of Carrot Top Pesto (roughly 2 tablespoons per pepper).