Stuffed Peppers with Mediterranean-Spiced Quinoa

Larger Image

Weight Watchers Recipe

Ratings (513)

7PointsPlus Value

Prep time: 15 min

Cook time: 60 min

Other time: 0 min

Serves: 4

Protein-packed quinoa gets great flavor from kalamata olives, pesto, chickpeas and feta.

Recipe
Read All Reviews (475)

Ingredients

1 tsp olive oil, extra-virgin

1 small uncooked onion(s), yellow, diced

1/2 tsp kosher salt

1 tsp minced garlic

14 1/2 oz canned diced tomatoes, Italian-style, undrained

1 cup(s) cooked quinoa, rinsed if indicated on package

1 cup(s) water

1 tsp table salt

4 medium sweet red pepper(s)

10 medium olive(s), kalamata, chopped

1 cup(s) canned chickpeas, rinsed and drained

1 1/2 Tbsp store-bought pesto sauce

1/3 cup(s) crumbled feta cheese

Instructions

Preheat oven to 375ºF. Coat a foil-lined baking sheet with cooking spray.
Heat oil in a medium-sized saucepan over medium heat. When hot, add onion and kosher salt; cook, stirring occasionally until onion softens, about 5 to 7 minutes. Add garlic to pan; cook, stirring, 30 seconds more. Add tomatoes and their liquid, quinoa, water and table salt to pan; stir well to combine. Increase heat to high and bring to a boil; reduce heat to low and simmer, covered, until quinoa is tender, about 15 minutes.
Meanwhile, slice top off each pepper and remove core, ribs and seeds; reserve tops for another use. Make a thin slice across bottom of each pepper so it sits flat; place on prepared baking sheet.
When quinoa is done cooking, stir in olives, chickpeas and pesto.
Spoon about 1 cup quinoa mixture into each pepper; bake, uncovered, 25 minutes. Remove from oven and sprinkle each with 4 teaspoons feta; return to oven and continue cooking until feta is slightly melted, about 5 minutes more. Yield 1 stuffed pepper per serving.

Rate and review this recipe

You can access thousands of recipes by subscribing to WeightWatchers.com.
Learn more

SORT REVIEWS BY: RATING | MOST HELPFUL | NEWEST

allygirl57 (deronda )
5/19/2013 8:52:14 PM

Read my reviews: (2)

Bland, even though I added herbs from my garden. Probably would not make it again.

0 people found this review helpful.
*Note: This review was posted prior to the launch of PointsPlus

cozette88 (marilyn)
5/17/2013 9:29:41 PM

Read my reviews: (2)

This is excellent and I will make it often. I didn't add the cup of water because the recipe calls for cooked quinoa but later says to cook the mixture until the quinoa is tender. Nevertheless, the recipe is very good (watch the salt though).

0 people found this review helpful.
*Note: This review was posted prior to the launch of PointsPlus

yehudae
5/17/2013 2:02:32 PM

Read my reviews: (2)

The recipe calls for cooked quinoa, but the directions hint towards uncooked quinoa. Correcting the ingredient in the list raises the point value to 9 per serving.

1 people found this review helpful.
*Note: This review was posted prior to the launch of PointsPlus

bettenoz (elizabeth)
5/15/2013 8:23:04 PM

Read my reviews: (1)

Very good - will definitely keep this recipe nearby.

0 people found this review helpful.
*Note: This review was posted prior to the launch of PointsPlus

1
2
3
►
|
LAST

Privacy | For subscribers only: Subscription Agreement

WEIGHT WATCHERS and PointsPlus are the registered trademarks of Weight Watchers International, Inc. Trademarks used under license by WeightWatchers.com, Inc.
© 2013 Weight Watchers International, Inc. © 2013 WeightWatchers.com, Inc. All rights reserved.

International Sites

Stuffed Peppers with Mediterranean-Spiced Quinoa

Recipe

Read All Reviews (475)

Ingredients

Instructions