Mediterranean stuffed peppers with chickpeas, millet, and pistachios

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mediterranean stuffed peppers with chickpeas, millet, and pistachios

Make It Ahead

Mediterranean stuffed peppers with chickpeas, millet, and pistachios

Gluten-Free Friendly, Dairy-Free, Soy-Free, Lean & Clean, Vegan

2 Servings, 620 Calories/Serving

35–45 Minutes

Peppers filled with nutty millet, zucchini, and zippy red wine vinegar-soaked raisins create a make-ahead, Mediterranean favorite, both vegan and gluten-free.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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
Chef's Tip
Up to 1 day ahead, you can stuff the peppers as directed in Step 4, but do not the sprinkle with the nuts or roast. Instead, let cool, cover and refrigerate overnight. The next day, sprinkle with the pistachios and then roast, adding 3 to 5 minutes to the total cooking time.
Make It Leaner
Looking to shave 60 calories? Set aside one-third of the cooked millet before combining the filling. You will still have ample stuffing, and the extra millet can be enjoyed for breakfast or on a lunchtime salad the next day.
Ingredient IQ
A citrusy spice popular in Middle Eastern and Persian cooking, sumac is made from the dried berries of the sumac shrub and is prized for its tartness. We love to use it on anything we might season with a squeeze of lemon.

Nutrition per serving

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Soak the raisins; cook the millet

Heat the oven to 400°F.
  • In a small bowl, stir together the raisins and red wine vinegar; let stand, stirring occasionally, while you prepare the millet and peppers.
In a small sauce pot, combine the millet and 1 cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the millet is just tender and the water is absorbed, about 15 minutes. Fluff with a fork, cover, and keep warm.
While the millet cooks, prepare the peppers.

2

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.
Place the peppers, cut sides down, on a sheet pan and roast in the oven until beginning to soften, 10 to 12 minutes. Remove the peppers from the oven and let cool slightly; keep the oven set at 400°F.
While the peppers roast, prepare the filling.

3

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.
In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the zucchini, season with salt and pepper, and cook, stirring occasionally, until just starting to soften and brown, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the raisins, chickpeas, and millet and cook, stirring occasionally, until warmed through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

4

Stuff and finish roasting the peppers

Turn the peppers, cut sides up, on the sheet pan and stuff with the filling (wipe out the pan used for the filling). Sprinkle the pistachios on top. Return to the oven and roast until the peppers are tender when pierced with a sharp knife and the filling is steaming hot, 8 to 10 minutes.
While the peppers roast, prepare the scallions.

5

Char the scallions

  • Trim the root ends from the scallions; cut the scallions in half lengthwise, then crosswise into 2-inch lengths.
In the same pan used for the filling, warm 1 teaspoon oil over medium-high heat until hot but not smoking. Add the scallions and cook, stirring occasionally, until lightly charred, 4 to 6 minutes. Transfer to a plate.

Serve

Transfer the peppers to individual plates. Garnish with the scallions, sprinkle with the sumac, and serve.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.