Stuffed Peppers with Mediterranean-Spiced Quinoa
Protein-packed quinoa gets great flavor from kalamata olives, pesto, chickpeas, and feta.
- 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
- Preheat oven to 375 degrees F. Coat a foil-lined baking sheet with cooking spray.
- 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.
- 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.
- When quinoa is done cooking, stir in olives, chickpeas and pesto.
- 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
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