Photo of Stuffed Peppers with Mediterranean-Spiced Quinoa by WW

Stuffed Peppers with Mediterranean-Spiced Quinoa

Points® value
Total Time
1 hr 15 min
15 min
1 hr
Protein-packed quinoa gets great flavor from kalamata olives, pesto, chickpeas and feta.


Olive oil

1 tsp(s), extra-virgin


1 small, yellow, diced

Kosher salt

½ tsp(s)

Minced garlic

1 tsp(s)

Canned diced tomatoes

14½ oz, Italian-style, undrained


1 cup(s)

Table salt

1 tsp(s)

Uncooked quinoa

1 cup(s)

Red bell pepper

4 medium


10 medium, kalamata, chopped

Canned undrained chickpeas

1 cup(s), rinsed and drained

Store-bought pesto sauce

1½ tbsp(s)

Crumbled feta cheese



  1. Preheat oven to 375ºF. Coat a foil-lined baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. When quinoa is done cooking, stir in olives, chickpeas and pesto.
  5. 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.
  6. Yields 1 stuffed pepper per serving.


SERVING SIZE (1 stuffed pepper) 344 Cal, 11 g Total Fat, 3 g Sat Fat, 1,397 mg Sod, 50 g Total Carb, 8 g Sugar, 0 g Added Sugar, 10 g Fib, 14 g Prot.