Stuffed Vegetables With Wheat Berries, Pesto And Chickpeas

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Cookie and Kate


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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

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