Stuffed peppers with quinoa & chickpeas

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 mean there’s also plenty of protein to satisfy.


Cooking spray

4 spray(s)

Olive oil

1 tsp

Uncooked onion

1 small, chopped

Garlic clove

1 clove(s), medium, finely chopped

Canned diced tomatoes

14½ oz, Italian-style

Uncooked quinoa

1 cup(s), red variety, rinsed well

Table salt

½ tsp

Bell pepper

4 item(s), medium, red variety

Canned drained chickpeas

1 cup(s), rinsed and drained


10 olive(s), medium, pitted, Kalamata variety, chopped

Store-bought pesto sauce

1½ Tbsp

Reduced fat feta cheese



  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