Stuffed peppers with quinoa & chickpeas
7
Points® value
Total Time
1 hr 20 min
Prep
25 min
Cook
55 min
Serves
4
Difficulty
Easy
This vegetarian dish is anything but boring with the help of briny olives and feta, not to mention a pop of fresh herb flavor from pesto. Chickpeas and quinoa means there's also plenty of protein to satisfy.
Ingredients
Cooking spray
5 spray(s)
Olive oil
1 tsp(s)
Onion
1 small, chopped
Garlic
1 clove(s), large, finely chopped
Canned diced tomatoes
14½ oz, Italian style
Quinoa, red, uncooked
1 cup(s), rinsed well
Table salt
½ tsp(s)
Bell pepper
4 item(s), medium, red
Canned drained chickpeas
1 cup(s), rinsed
Pitted Kalamata olives
10 olive(s), medium, chopped
Pesto sauce
1½ tbsp(s)
Reduced-fat feta cheese
⅓ cup(s), crumbled