Photo: Mike Kenneally
Stuffed Vegetables with Wheat Berries, Pesto and Chickpeas
11 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
473
Calories
18g
Protein
26g
Fat
47g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Vegetable | 1 tbsp (14g) | 120 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Red Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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)
- 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes