Name: Mediterranean Quinoa Stuffed Peppers
Total time: 45 min
Yield: 3 servings
Ingredients: 3 whole bell peppers, halved lengthwise, seeds removed; 1 1/2 cups quinoa, cooked; 2 cloves garlic, minced; 1/2 tsp oregano; 1/2 tsp salt; 1/3 cup chickpeas, rinsed; 1/2 cup grape tomatoes, sliced; 1/4 cup feta cheese, crumbled; 1-2 tbsp harissa; as needed olive oil

Estimate, per serving

Cal: 224
Protein: 8.5g
Carbs: 32g
Fat: 6.5g
Sodium: 480mg
Fiber: 6g

Ingredients

bell peppershalved lengthwise, seeds removed: 8 whole
quinoacooked: 4 cups
garlicminced: 5 cloves
oregano: 1 1/3 tsp
salt: 1 1/3 tsp
chickpeasrinsed: 7/8 cup
grape tomatoessliced: 1 1/3 cup
feta cheesecrumbled: 2/3 cup8 tbsp
harissa: 4 -2 tbsp
olive oil: as needed

Method

01Preheat oven to 400°F.
02Cook quinoa according to package directions.15 min
03While quinoa cooks, halve peppers lengthwise and remove seeds. Place cut-side up on a baking sheet, drizzle lightly with olive oil.
04In a large bowl, combine cooked quinoa, garlic, oregano, salt, chickpeas, and tomatoes.
05Spoon quinoa mixture into pepper halves until full.
06Bake 20-25 minutes until peppers are soft.23 min
07Top with feta cheese and drizzle with harissa.

Fits

Vegetarian
Pescatarian
Gluten-free