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Stuffed Vegetables with Wheat Berries, Pesto and Chickpeas
COOKIE AND KATE12Ingredients
45Minutes
590Calories
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Ingredients
US|METRIC
4 SERVINGS
- 7 zucchinis (globe, and/or bell peppers, sliced in half through the stem)
- 2 cups wheat berries (cooked, see instructions above.)
- 2 cups chickpeas (cooked, or about 1 can of chickpeas, rinsed and drained)
- 1/2 cup basil pesto
- 4 oz. crumbled feta (which is about ⅔ cup)
- 2 cloves garlic (minced)
- 1/2 cup diced red onion
- 1 red pepper (small, chopped)
- 1/2 tsp. red pepper flakes
- salt
- pepper
- lemon juice (optional for drizzling over the vegetables after baking)
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories590Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium840mg35% |
| Potassium1580mg45% |
| Protein26g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate109g36% |
| Dietary Fiber21g84% |
| Sugars14g |
| Vitamin A35% |
| Vitamin C180% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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