Stuffed Peppers with Mediterranean-Spiced Quinoa

6 SmartPoints

Prep time: 15 min

Cook time: 60 min

Serves: 4

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

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 (undrained), rinsed and drained

• 1 1⁄2 Tbsp store-bought pesto sauce

• 1⁄3 cup(s) crumbled feta cheese

Instructions

1. Preheat grill to medium.

2. Preheat oven to 375ºF. Coat a foil-lined baking sheet with cooking spray.

3. 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.

4. 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.

5. When quinoa is done cooking, stir in olives, chickpeas and pesto.

6. 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.

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