When the oil is hot, add in onion, and ½ salt. Cook, stirring occasionally approximately 5 - 7 minutes, or until the onions have softened.
Add in minced garlic, stir and cook for 30 seconds.
Add Italian style diced tomatoes with the liquid, water, 1 teaspoon salt, and quinoa. Stir to mix well.
Turn up heat to medium/high, and bring to a boil, then reduce heat, cover, and simmer approximately 15 minutes, or until the quinoa becomes tender.
In the meantime, prepare the bell peppers by cutting the tops off, and removing the core, and seeds.
Slice across the bottom of the peppers to make a flat surface so they can stand up, Don't cut up to the hollow part of the pepper, just cut enough to make them stand.
Arrange the peppers on the prepared baking sheet.
When the quinoa is soft, add in chick peas, kalamata olives, and pesto. Stir to mix well.
Fill each pepper with approximately 1 cup of the filling mixture.
In the preheated oven, bake uncovered for 25 minutes.
Take the baking sheet out of the oven, and sprinkle the top of each pepper with feta cheese.
Place the peppers back in the oven for approximately 5 minutes, or until the cheese has melted slightly.
Note: This recipe can be customized to your tastes. I like to add a few sliced cherry tomatoes when they're in season. I have also replaced the chick peas with lentils on occasion. You can use any color bell pepper you wish. I prefer yellow or red for this recipe.MyWW Points: 6 Green Plan 6 Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.