Stuffed Peppers with Mediterranean-Spiced Quinoa

Prep Time
15 min
Cook Time
60 min
Recipe Details
  • 1 tsp olive oil, extra-virgin
  • 1 small uncooked onion(s), yellow, diced
  • 1/2 tsp kosher salt
  • 1 tsp minced garlic
  • 14 1/2 oz canned diced tomatoes, Italian-style, undrained
  • 1 cup(s) cooked quinoa, rinsed if indicated on package
  • 1 cup(s) water
  • 1 tsp table salt
  • 4 medium sweet red pepper(s)
  • 10 medium olive(s), kalamata, chopped
  • 1 cup(s) chickpeas (15 oz), rinsed and drained
  • 1 1/2 Tbsp store-bought pesto sauce
  • 1/3 cup(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. Yield 1 stuffed pepper per serving.

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