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End of Summer Stuffed Vegetables
from Cookie + Kate

Name: End of Summer Stuffed Vegetables
Ingredients: 6 to 7 globe zucchinis and/or bell peppers, sliced in half through the stem; 2 cups cooked wheat berries (see instructions above).; 2 cups cooked chickpeas (or about 1 can of chickpeas, rinsed and drained); ½ cup basil pesto; 4 oz crumbled feta, which is about ⅔ cup; 2 cloves garlic, minced; ½ cup diced red onion; 1 small red pepper, chopped; ½ teaspoon red pepper flakes; salt and pepper, to taste; lemon juice (optional) for drizzling over the vegetables after baking

Ingredients

You need 11 Ingredients

lemon juice (optional) for drizzling over the vegetables after baking

salt and pepper, to taste

½ teaspoon red pepper flakes

1 small red pepper, chopped

½ cup diced red onion

2 cloves garlic, minced

4 oz crumbled feta, which is about ⅔ cup

½ cup basil pesto

2 cups cooked chickpeas (or about 1 can of chickpeas, rinsed and drained)

2 cups cooked wheat berries (see instructions above).

6 to 7 globe zucchinis and/or bell peppers, sliced in half through the stem

Steps

Showing 3 out of 7 Steps

In the meantime, use your fingers and a big spoon to scoop out the insides of your halved globe zucchinis and/or bell peppers.
Over medium heat, sautée garlic and onion with a dash of olive oil for a few minutes. Add red pepper and sautée for a few more minutes. I feel that this step brings out the flavor in those ingredients, but you could skip it if you're short on time.
Preheat the oven to 350 degrees and grease a baking sheet or large casserole dish.

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Cookie + Kate