Greek-Style Stuffed Bell Peppers with Quinoa and Spinach

Ingredients

• 4 pieces bell pepper
• 1 cup quinoa
• 2 cups spinach
• 0.5 cup sun-dried tomatoes
• 0.5 cup kalamata olives
• 1 cup chickpea
• 2 tablespoons pine nuts

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Halve the bell peppers lengthwise, removing seeds and membranes.
3. 3Rinse quinoa under cold water and drain.
4. 4In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then cover and simmer for 15 minutes until water is absorbed.
5. 5In a skillet, sauté spinach until wilted.
6. 6Mix cooked quinoa, sautéed spinach, chopped sun-dried tomatoes, sliced kalamata olives, and rinsed chickpeas.
7. 7Fill the bell pepper halves with the quinoa mixture.
8. 8Sprinkle pine nuts on top.
9. 9Place stuffed peppers in a baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until peppers are tender.
10. 10Serve warm, optionally garnished with fresh herbs or a drizzle of olive oil.