Quinoa Chickpea Feta Parsley Stuffed Orange Peppers

Ingredients

• 1½ lbOrange Bell Pepper
• 1 cupQuinoa
• 2 cupsVegetable Broth
• 10 ozCanned Chickpeas
• 4 ozFeta Cheese
• 2 tbspParsley
• ¼ cupOrange Juice
• 1 cupTomato Sauce
• 1 tbspOlive Oil
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 375°F (191°C) and prepare the Orange Bell Pepper as a sturdy shell or cavity for stuffing.
2. Combine the Quinoa and Vegetable Broth, bring to a boil, cover, and cook for about 18 minutes until tender; drain any excess broth if needed.
3. Drain and rinse the Canned Chickpeas if canned; otherwise cut it into small pieces. Mix it with the cooked Quinoa, Feta Cheese, Parsley, Orange Juice, half of the Tomato Sauce, and Table Salt.
4. Brush the Orange Bell Pepper with the Olive Oil, fill it with the grain mixture, and spoon over the remaining Tomato Sauce. Bake for about 35 minutes until the Orange Bell Pepper is tender and the filling is hot throughout.