Globe zucchinis and bell peppers stuffed with a delicious combination of wheat berries, feta and pesto make a perfect end-of-summer side dish or entrée!
Scale
Ingredients
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)
lemon juice (optional) for drizzling over the vegetables after baking
Instructions
Preheat the oven to 350 degrees and grease a baking sheet or large casserole dish.
Over medium heat, sautée garlic and onion with a dash of olive oil for a few minutes. Add red pepper and sautée for a few more minutes. I feel that this step brings out the flavor in those ingredients, but you could skip it if you’re short on time.
In the meantime, use your fingers and a big spoon to scoop out the insides of your halved globe zucchinis and/or bell peppers.
In a large bowl, mix together the stuffing: wheat berries, chickpeas, pesto, feta and sautéed vegetables. Add salt and pepper to taste. Resist the urge to eat the whole bowl.
Use a spoon to stuff your vegetables with the mixture. Mound some extra stuffing on top.
Bake for 22 to 30 minutes, until the sides of the vegetables yield to a gentle squeeze. I baked mine a little too long so I reduced the baking time here.
To brighten up the flavor, drizzle a bit of fresh lemon juice over the cooked vegetables. Serve and enjoy!
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