Stuffed Peppers with Quinoa & Chickpeas

Total Time
1 hr 20 min
25 min
55 min
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.


Cooking spray

5 spray(s)

Olive oil

1 tsp(s)

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

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)

Uncooked bell pepper(s)

4 item(s), small, 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

cup(s), crumbled


  1. Preheat the oven to 375°F. Coat a large baking dish with cooking spray.
  2. In a medium saucepan, heat the oil on medium. Add the onion and cook until softened, about 5 minutes, stirring often. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes, quinoa, salt, and 1 cup water. Bring to a boil over high heat. Reduce heat to low. Cover and simmer until the quinoa is tender, about 15 minutes.
  3. Cut the tops off the bell peppers. Remove the ribs and seeds. Cut a thin slice off the bottom of each pepper so it sits flat. Stir the chickpeas, olives, and pesto into the quinoa. Spoon 1 cup of the quinoa mixture into each pepper. Transfer the peppers to the prepared dish.
  4. Bake the peppers for 25 minutes. Top with the cheese. Bake until the cheese melts, about 5 minutes.
  5. Per serving (1 stuffed pepper)