1

Preheat oven to 375°F. Line baking sheet with foil and spray with nonstick spray.

2

Heat oil in medium saucepan over medium heat. Add onion and ½ teaspoon salt; cook, stirring occasionally, until onion softens, 5−7 minutes. Add garlic and cook, stirring, 30 seconds more. Add tomatoes and their liquid, quinoa, water, and remaining 1 teaspoon salt; stir to combine. Increase heat to high and bring to boil; reduce heat to low and simmer, covered, until quinoa is tender, about 15 minutes.

3

Meanwhile, slice top off each bell pepper and remove core, ribs, and seeds; reserve tops for another use. Cut thin slice from bottom of each pepper so they sit flat; place on prepared baking sheet.

4

Combine quinoa mixture, olives, chickpeas, and pesto. Spoon about 1 cup mixture into each bell pepper; bake, uncovered, 25 minutes. Remove from oven and sprinkle each pepper with a heaping tablespoon of feta; return peppers to oven and continue baking until cheese is slightly melted, about 5 minutes more.

5

Serving size: 1 stuffed pepper