Stuffed peppers with quinoa & chickpeas
6
Points®
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 mean there’s also plenty of protein to satisfy.
Ingredients
Cooking spray
4 spray(s)
Olive oil
1 tsp
Uncooked onion
1 small
Garlic clove
1 clove(s)
Canned diced tomatoes
14½ oz
Uncooked quinoa
1 cup(s)
Table salt
½ tsp
Bell pepper
4 item(s), medium
Canned chickpeas (low sodium)
1 cup(s)
Olives
10 olive(s), medium
Store-bought pesto sauce
1½ Tbsp
Reduced fat feta cheese
⅓ cup(s)
Instructions
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
Serving size: 1 stuffed pepper
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