Mediterranean Stuffed Red Peppers with Ancient Grains
- Preparation Time: 30
- Servings: 4-6
- Total Time: 30
Recipe Details and Method
- 6-8 red peppers, tops cut off and seeds removed
- 1 package 340g Ancient Grains
- 2 cups diced tomatoes, drained
- 1 package 340g Greek Dill Garbanzo
- ½ cup kalamata olives, chopped
- 1 cup sautéed red onions
- ½ cup hummus
- 4-6 tbsp olive oil, divided
- 2 tsp oregano
- Salt and pepper, to taste
- ½–1 cup feta cheese, crumbled
- Prep the peppers
Preheat oven to 375°F (190°C). Lightly brush the outside of the red peppers with olive oil and place them upright in a baking dish. - Make the filling
In a large skillet over medium heat, add 1 tablespoon olive oil. Add the sautéed red onions, then stir in the cooked ancient grains, diced tomatoes, dill chickpeas, kalamata olives, oregano, salt, and pepper. Cook for 4–5 minutes until warmed and well combined. - Add creaminess
Remove the filling from heat and gently fold in the hummus, keeping some texture in the mixture. - Stuff the peppers
Spoon the grain mixture into each red pepper, packing lightly. Top each pepper with crumbled feta cheese. - Bake
Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes, until peppers are tender and feta is lightly golden. - Finish & serve
Drizzle with a little olive oil and cracked pepper before serving. Serve warm.
