
End of Summer Stuffed Vegetables
Ingredients (11)
- 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)
- 1/2 cup basil pesto
- 4 oz crumbled feta, which is about 2/3 cup
- 2 cloves garlic, minced
- 1/2 cup diced red onion
- 1 small red pepper, chopped
- 1/2 teaspoon red pepper flakes
- salt and pepper, to taste
- lemon juice (optional) for drizzling over the vegetables after baking
Directions
Learn how to make this recipe at Cookie and Kate