Mediterranean millet stuffed capsicum | Peninsula Physical Health and Nutrition

Ingredients

• 1 cup raw millet
• 2 cups reduced salt vegetable stock
• 3-4 red capsicum, halved, seeds removed
• 1 red onion, diced
• 2 cloves garlic, crushed
• 1 cup pumpkin, diced into 1-2cm cubes
• 1 tbs dried oregano
• 1 x 400g tin of salt reduced chickpeas
• 2/3 cup Kalamata olive, halved and pitted
• ½ cup semi sundried tomatoes, chopped
• 3 cups baby spinach
• 100g feta cheese
• Zest of ½ a lemon
• Juice of ½ a lemon
• 2 tbs pinenuts, toasted
• 2 tbs olive oil