Stuffed Pepper with Mediterranean-Spiced Quinoa

I love love love this dish. I've made it several times since making it for the first time in March, and enjoy it every time. It isn't hard to make either, I promise!

Stuffed Pepper with Mediterranean-Spiced Quinoa

Serves 2

1 tsp olive oil, extra-virgin  

1/2 small onion(s), yellow, diced  

1/2 tsp kosher salt  

1/2 tsp minced garlic  

1 cup diced tomatoes, Italian seasoning added (or use canned Italian-style)

1/2 cup quinoa, rinsed if indicated on package  

1/2 cup water  

1/4 tsp table salt  

2 medium sweet red peppers

1/2 cup canned chickpeas, rinsed and drained  

1 tsp dried basil   

2 Tbsp reduced-fat feta cheese  

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 chickpeas and basil.

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