In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mediterranean stuffed peppers with chickpeas, millet, and pistachios
Gluten-Free Friendly, Dairy-Free, Soy-Free, Lean & Clean, Vegan
2 Servings, 620 Calories/Serving
Peppers filled with nutty millet, zucchini, and zippy red wine vinegar-soaked raisins create a make-ahead, Mediterranean favorite, both vegan and gluten-free.
In your bag
- ¼ cup raisins
- 1 tablespoon red wine vinegar
- ½ cup millet
- 2 red bell peppers
- 1 zucchini
- 1 or 2 cloves peeled fresh garlic
- 1 cup cooked chickpeas
- 3 tablespoons roasted pistachios
- 3 scallions
- 2 teaspoons sumac
Protein: 18g (36% DV), Fiber: 16g (64% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 2.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 50mg (2% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 99g (33% DV), Total Sugars: 30g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts.
Wash produce before use
Soak the raisins; cook the millet
- In a small bowl, stir together the raisins and red wine vinegar; let stand, stirring occasionally, while you prepare the millet and peppers.
While the millet cooks, prepare the peppers.
Roast the peppers
- Cut the bell peppers in half lengthwise and remove the ribs and seeds; rub the outsides of the peppers with 1 to 2 teaspoons oil and season with salt and pepper.
While the peppers roast, prepare the filling.
Make the filling
- Trim the ends from the zucchini; cut the zucchini lengthwise into quarters, then crosswise into ½-inch-thick pieces.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Drain the raisins and coarsely chop.
- Rinse the chickpeas.
- Coarsely chop the pistachios.
Stuff and finish roasting the peppers
While the peppers roast, prepare the scallions.
Char the scallions
- Trim the root ends from the scallions; cut the scallions in half lengthwise, then crosswise into 2-inch lengths.