Veggie Stuffed Peppers

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Apr. 18, 2012


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



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.


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

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2728Calories from Fat 1064

 % Daily Value*

Total Fat 126 g193.8%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 3782 mg157.58%

Total Carbohydrates 356 g118.7%

Dietary Fiber 106 g424%

Sugars 81 g

Protein 85 g170%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet