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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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