Quinoa and Feta Stuffed Baby Bell Peppers

Slice the tops off the peppers and empty out the seeds and veins. Retain the tops. Place the peppers in a baking dish that will support them (I used a standard loaf pan).

Rinse the quinoa and add to a pot along with the water. Bring to a boil, cover, reduce the heat to low and cook for 12 minutes. Turn off the heat and let sit, covered, for an additional 5 minutes. Stir in 1 tablespoon of the olive oil and the parsley.

While the quinoa is cooking, add the remaining tablespoon of olive oil to a large pan or skillet along with the onion. Saute over medium heat until the onions are translucent. Add the garlic, chickpeas and corn. Continue to cook for about 10 minutes. Add the onion mixture to the quinoa and fold in 3/4 of the cheese and the oregano. Season with salt and pepper.

Preheat the oven to 375ºF.

Add as much of the mixture into each pepper as it will hold and sprinkle on the remaining cheese. Replace the pepper tops, loosely, and bake for about 30 minutes or until the peppers are tender and have a bit of color.