Mediterranean Walnut Stuffed Bell Peppers - alive magazine
This fanciful looking dish, bursting with Mediterranean flair, is a great way to break away from the dinnertime blahs. Other nuts such as pine nuts, almonds…
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Cooking tools:
- Microplane
- Grater
- Pastry brush
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Fork
- Mixing bowl
- Whisk
- Oven
- Baking sheet
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2/3 cup (160 mL) millet
- 2 tsp (10 mL) Herbs de Provence
- 1/2 cup (125 mL) chopped walnuts, preferably toasted
- 1/3 cup (80 mL) finely chopped kalamata olives
- 1/3 cup (80 mL) finely chopped oil-packed sun-dried tomatoes
- 1/3 cup (80 mL) pomegranate seeds
- 1/4 cup (60 mL) chopped flat-leaf parsley
- 1 green onion, chopped
- 1 Tbsp (15 mL) + 1 tsp (5 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) lemon zest
- Juice of 1/2 lemon
- 1/4 tsp (1 mL) black pepper
- 4 large red bell peppers
- 1/4 cup (60 mL) grated Parmesan cheese
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