Mediterranean stuffed peppers with chickpeas, millet, and pistachios
Gluten-Free, Vegan, Lean & Clean, Dairy-Free, Soy-Free
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.
- 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
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.
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.
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.
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.