You are here

Stuffed Peppers with Mediterranean-Spiced Quinoa

Stuffed Peppers with Mediterranean-Spiced Quinoa


  • 1 teaspoon olive oil, extra-virgin
  • 1 small uncooked onions, yellow, diced
  • 1/2 teaspoon kosher salt
  • 1 teaspoon minced garlic
  • 14 1/2 ounces canned diced tomatoes, Italian-style, undrained
  • 1 cup cooked quinoa, rinsed if indicated on package
  • 1 cup water
  • 1 teaspoon table salt
  • 4 medium sweet peppers
  • 10 medium olives, kalamata, chopped
  • 1 cup canned chickpeas (undrained), rinsed and drained
  • 1 1/2 tablespoons store-bought-pesto sauce
  • 1/3 cup crumbled feta cheese


  1. Preheat oven to 375 degrees F. 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.


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 242 kcal cal., 9.5 g fat (3 g sat. fat), 1408 mg sodium, 8 g fiber, 9 g sugar, 10 g pro., 17 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


Add a comment