Stuffed Peppers with Mediterranean-Spiced Quinoa (5)

By Realtychick

Ingredients

• 1/2 tsp olive oil, extra-virgin
• 1/2 small onion(s), yellow, diced
• 1/4 tsp kosher salt
• 1/2 tsp minced garlic
• 1/2 cup diced tomatoes
• 1/2 cup(s) quinoa, rinsed if indicated on package
• 1/2 cup(s) water
• 1/2 tsp table salt
• 2 medium sweet red pepper(s)
• 5 items olive(s), kalamata, chopped
• 1/2 cup(s) canned chickpeas, rinsed and drained
• 1 Tbsp store-bought pesto sauce
• 1/4 cup(s) crumbled feta cheese

Details

Servings 2

Preparation

Step 1

Preheat oven to 375ºF. 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 quinoa mixture into each pepper; bake, uncovered, 25 minutes. Remove from oven and sprinkle each with feta; return to oven and continue cooking until feta is slightly melted, about 5 minutes more. Yield 1 stuffed pepper per serving.