Stuffed Peppers with Mediterranean-Spiced Quinoa
7
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Protein-packed quinoa gets great flavor from kalamata olives, pesto, chickpeas and feta.
Ingredients
Olive oil
1 tsp(s), extra-virgin
Onion
1 small, yellow, diced
Kosher salt
½ tsp(s)
Minced garlic
1 tsp(s)
Canned diced tomatoes
14½ oz, Italian-style, undrained
Water
1 cup(s)
Table salt
1 tsp(s)
Uncooked quinoa
1 cup(s)
Red bell pepper
4 medium
Olives
10 medium, kalamata, chopped
Canned undrained chickpeas
1 cup(s), rinsed and drained
Store-bought pesto sauce
1½ tbsp(s)
Crumbled feta cheese
⅓ cup(s)
Instructions
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.
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