Sunday, June 15, 2014

Greek Stuffed Peppers gluten-free, vegan option // yields about 6-8 halved stuffed peppers
  • 1 cup raw millet
  • 1 cup low/no sodium veggie stock
  • 1 cup water
  • 3-4 red bell peppers,  halved + de-seeded
  • 3/4 cup chopped red onion
  • 2 teaspoons minced garlic
  • 1 tablespoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 1/2 cups chickpeas, rinsed + drained
  • 1/2 cup halved kalamata olives, pitted
  • scant 1/2 cup chopped sun-dried tomatoes
  • 6 handfuls baby spinach
  • 4-6oz feta cheese
  • 1 tablespoon lemon juice
  • 1/4 teaspoon lemon zest
  • salt to taste
  • olive oil, for cooking
  1. Heat a pot with a swirl of oil over medium.
  2. Rinse + drain the millet then add to the pot and toast [stirring] for 3-4 minutes.
  3. Add the veggie stock and water and bring to a boil.
  4. Stir once then reduce heat to simmer and cover for 20min.  Do not stir during this time.
  5. 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.
  6. Preheat your oven to broil and lightly oil, salt, and pepper the halved peppers and place on a baking sheet.
  7. Just as you remove the millet from the burner, heat a large pan over medium and add 2-3 teaspoons of olive oil.
  8. Once hot, add the onion and stir occasionally until translucent and soft.  About 5-8 minutes.
  9. 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.
  10. 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.
  11. To your pan add the olives, sun-dried tomatoes, and 2 cups of fluffed millet and stir together.
  12. Add in your spinach and incorporate until just starting to wilt, another 3-4 minutes.
  13. 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.
  14. 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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