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Greek Stuffed Peppers 

Ingredients

• 1 cup raw millet
• 1 cup low/no sodium veggie stock
• 1 cup water
• 3-4 red bell peppers,  halved + de-seeded
• 3/4 cup chopped red onion
• 2 teaspoons minced garlic
• 1 tablespoon dried oregano
• 1/4 teaspoon black pepper
• 1 1/2 cups chickpeas, rinsed + drained
• 1/2 cup halved kalamata olives, pitted
• scant 1/2 cup chopped sun-dried tomatoes
• 6 handfuls baby spinach
• 4-6oz feta cheese
• 1 tablespoon lemon juice
• 1/4 teaspoon lemon zest
• salt to taste
• olive oil, for cooking

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