Photo of Stuffed Peppers with Mediterranean-Spiced Quinoa by WW

Stuffed Peppers with Mediterranean-Spiced Quinoa

SmartPoints® value per serving
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, extra-virgin

uncooked onion(s)

1 small, yellow, diced

kosher salt

½ tsp

minced garlic

1 tsp

canned diced tomatoes

14½ oz, Italian-style, undrained


1 cup(s)

table salt

1 tsp

uncooked quinoa

1 cup(s)

sweet red pepper(s)

4 medium


10 medium, kalamata, chopped

chickpeas (15 oz)

1 cup(s), rinsed and drained

store-bought pesto sauce

1½ Tbsp

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. Yield 1 stuffed pepper per serving.

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