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Veggie Stuffed Peppers

Ingredients
  Red peppers 4
  Cooked chickpeas 2 Cup (32 tbs)
  Cooked millet 2 Cup (32 tbs)
  Grape seed oil 1 Tablespoon
  Olive oil 1 Tablespoon
  Red onion 2 Cup (32 tbs), sliced
  Fennel 1 Cup (16 tbs), sliced
  Eggplant 3 Cup (48 tbs), diced
  Minced garlic 2 Tablespoon
  Ground cumin 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Mustard seed 1⁄2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Black olives 2⁄3 Cup (10.67 tbs), chopped
  Pine nuts 1⁄2 Cup (8 tbs)
  Lemon 1 , juiced
  Tomato juice 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Fresh mint 2 Tablespoon, chopped
  Fresh basil 3 Tablespoon, chopped
Directions

MAKING
1. Heat grape seed oil in a pan. Add onions and cook for 10 minutes on medium heat, or until onions are soft and sweet.
2. Add fennel and cook for 5 minutes.
3. Add egg plant, garlic, cumin, pepper, mustard seed, cinnamon, black olives, and pine nuts and cook for 5 minutes
4. Add cooked chick peas and millet, lemon juice, tomato juice, and salt and cook for 5 minutes.
5. Add the fresh mint and basil and remove from heat.
6. Wash the red peppers and cut off the tops. Remove the seeds and inner ribs (pith). Rub the outside of the pepper with olive oil. Stuff each pepper to the rim with mixture and place in a roasting pan. Cover pan with tinfoil.
7. Bake for 1 hour in an oven preheated to 350F.

SERVING
8. Serve with a shredded cucumber salad with green onion, fresh parsley, and yogurt.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Mediterranean
Course: 
Appetizer
Taste: 
Savory
Ingredient: 
Pepper
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
The Chef explains how to make Veggie Stuffed Peppers. He also shares his ideas on various cooking methods and talks about keeping the nutrients in tact while cooking.

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