Quinoa Stuffed Peppers

1  teaspoon		olive oil, extra virgin
1/2  cup		small uncooked onion, yellow, diced
1/2  teaspoon		kosher salt
1  teaspoon		minced garlic
14-1/2  ounces		canned diced tomatoes, italian style
1  cup		cooked quinoa, rinsed if indicated on package
1  cup		water
1  teaspoon		salt
4		medium sweet red peppers
10		medium sliced olives
1  cup		canned chickpeas, rinsed and drained
1-1/2  tablespoons		store bought pesto sauce
1/3  cup		crumbled feta cheese
1-1/2  teaspoons		McCormick Italian Seasoning (SN)

Tip: Click on the ingredient links to learn the nutritional information for all the Quinoa Stuffed Peppers ingredients. The serving size for any ingredient in Quinoa Stuffed Peppers may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 375 degrees F. Coat 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 softens, about 5 to 7 minutes. Add garlic to pan; cook, stirring, 30 seconds more. Add tomatoes and their liquid, water, italian seasoning and table salt to pan; stir well to combine. Increase heat to high bring to boil; reduce heat to low and simmer, covered, until quinoa it tender, about 15 minutes.

Meanwhile, slice top off each pepper and remove core, ribs and seeds; reserve top 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, uncoved, 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. Yield 1 stuffed pepper per seving.