Try this Greek Stuffed Peppers recipe, or contribute your own.
Suggest a better descriptionHeat a pot with a swirl of oil over medium. Rinse + drain the millet then add to the pot and toast [stirring] for 3-4 minutes. Add the veggie stock and water and bring to a boil. Stir once then reduce heat to simmer and cover for 20min. Do not stir during this time. Be sure the liquid has absorbed [tip the pan to check] then remove from the heat and let sit for 10 minutes, keeping covered. Fluff with a fork.
Preheat your oven to broil and lightly oil, salt, and pepper the halved peppers and place on a baking sheet.
Just as you remove the millet from the burner, heat a large pan over medium and add 2-3 teaspoons of olive oil. Once hot, add the onion and stir occasionally until translucent and soft. About 5-8 minutes. Stir in the garlic, oregano, and black pepper for 30 seconds until fragrant, then add in the chickpeas and cook for about 6-8 minutes until starting to brown.
While cooking, place peppers under the broiler for a 2-4 minutes, then flip and broil for another 2-4 minutes. You want them slightly tender, not limp. Set aside. To your pan add the olives, sun-dried tomatoes, and 2 cups of fluffed millet and stir together. Add in your spinach and incorporate until just starting to wilt, another 3-4 minutes. Add half the feta, lemon juice, and lemon zest, then give it one more stir and taste. Add more salt if desired. The olives, sun-dried tomatoes, and cheese have a hefty amount of sodium so taste and add as desired.
Lightly pack into peppers, top with remaining feta, and place under the broiler until the mixture starts to brown. About 2-3 minutes.
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 192 | ||
Calories from Fat: 36 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1297mg | 45 % | |
Potassium 516.3mg | 14 % | |
Total Carbohydrate 32.1g | 9 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 23.7g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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