Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon extra virgin olive oil
  • 1 small yellow onion (diced)
  • 1½ teaspoon salt (divided)
  • 1 teaspoon garlic (minced)
  • 14½ ounce italian style diced tomatoes (not drained)
  • 1 cup uncooked quinoa
  • 1 cup water
  • 4 medium bell pepper
  • 1 cup chick peas (rinsed and drained)
  • 10 kalamata olives
  • 1½ tablespoon pesto sauce
  • ⅓ cup crumbled feta cheese

Instruction

  • Preheat oven to 375° F
  • Place a medium saucepan over medium heat.
  • In the saucepan, add extra virgin olive oil.
  • When the oil is hot, add in onion, and ½ salt. Cook, stirring occasionally approximately 5 - 7 minutes, or until the onions have softened.
  • Add in minced garlic, stir and cook for 30 seconds.
  • Add Italian style diced tomatoes with the liquid, water, 1 teaspoon salt, and quinoa. Stir to mix well.
  • Turn up heat to medium/high, and bring to a boil, then reduce heat, cover, and simmer approximately 15 minutes, or until the quinoa becomes tender.
  • In the meantime, prepare the bell peppers by cutting the tops off, and removing the core, and seeds.
  • Slice across the bottom of the peppers to make a flat surface so they can stand up, Don't cut up to the hollow part of the pepper, just cut enough to make them stand.
  • Arrange the peppers on the prepared baking sheet.
  • When the quinoa is soft, add in chick peas, kalamata olives, and pesto. Stir to mix well.
  • Fill each pepper with approximately 1 cup of the filling mixture.
  • In the preheated oven, bake uncovered for 25 minutes.
  • Take the baking sheet out of the oven, and sprinkle the top of each pepper with feta cheese.
  • Place the peppers back in the oven for approximately 5 minutes, or until the cheese has melted slightly.