Stuffed peppers with quinoa & chickpeas

Instructions

1. Preheat the oven to 375°F. Coat a large baking dish with cooking spray.
2. In a medium saucepan, heat the oil on medium. Add the onion and cook until softened, about 5 minutes, stirring often. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes, quinoa, salt, and 1 cup water. Bring to a boil over high heat. Reduce heat to low. Cover and simmer until the quinoa is tender, about 15 minutes.
3. Cut the tops off the bell peppers. Remove the ribs and seeds. Cut a thin slice off the bottom of each pepper so it sits flat. Stir the chickpeas, olives, and pesto into the quinoa. Spoon 1 cup of the quinoa mixture into each pepper. Transfer the peppers to the prepared dish.
4. Bake the peppers for 25 minutes. Top with the cheese. Bake until the cheese melts, about 5 minutes.
5. Serving size: 1 stuffed pepper