Quinoa Stuffed Peppers 2 red bell peppers 1 cup cooked quinoa 1 cup low sodium cooked chickpeas 1 cup cherry tomatoes, quartered 2 tbs pine nuts 2 tbs sliced black olives 1 clove garlic 1 tsp red wine vinegar 1 tsp dried oregano Chopped parsley, for serving (optional) Heat oven to 350°. Cut bell peppers vertically down the center in half and remove stems and seeds. Place peppers on a baking sheet lined with parchment or a silicone baking mat. In a mixing bowl, combine remaining ingredients. Scoop mixture into pepper halves. Bake for 20 to 25 min, or until peppers are soft but still hold their shape.
Remove from oven and sprinkle with parsley before serving (optional). Serves 2