extra virgin olive oil
1 medium yellow onion, chopped
½ cup of quinoa
2 garlic cloves, minced
1 cup cooked or canned chickpeas, drained and rinsed
1 small bunch fresh parsley, chopped ( about 1 cup packed fresh parsley. Or a mixture of chopped fresh parsley and fresh dill)
½ cup sundried tomatoes
1 can of artichoke hearts, rinsed and drained
¼ cup of diced kalamata olives
4 bell peppers, any colors, tops removed and cored
salt and pepper
1 Tbsp. of dried oregano
1 tsp. paprika
½ teaspoon of nutmeg
Cook ½ cup of quinoa according to package directions.
In a medium pan, heat 1 tbsp of extra virgin oil. Saute the chopped onions until golden. Add in the minced garlic and continue to saute for a few more moments. Season with Salt and pepper.
Stir in the chickpeas, sun dried tomatoes, and chickpeas.
Stir in the quinoa, parsley, and spinach. Season the mixture with salt, pepper, and the remaining spices. Stir to combine and turn the heat off the pan.
Cut the tops of of the peppers and remove the seeds. Place the peppers in a baking dish and fill them with the mixture.
Cover the baking dish with foil and place the dish on the middle rack of your heated oven. Bake for 30 minutes at 375℉ and then remove the foil and bake for another 10 until the top starts to carmelize.
Cool for 10 minutes before serving.