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Picture of Farro and Feta-Stuffed Peppers
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1134 kcal 57 %
  • Fat 18 g 27 %
  • Saturated 6 g 31 %
  • Carbs 222 g 74 %
  • Fiber 38 g 151 %
  • Protein 41 g 83 %
  • Cholesterol 33 mg 11 %
  • Sodium 1994 mg 83 %
  • Calcium 417 mg 42 %
  • Magnesium 317 mg 75 %
  • Potassium 2132 mg 45 %
  • Iron 12 mg 67 %
  • Zinc 8 mg 72 %
  • Phosphorus 943 mg 135 %
  • Vitamin A 819 µg 91 %
  • Vitamin C 620 mg 689 %
  • Thiamin (B1) 1 mg 77 %
  • Riboflavin (B2) 1 mg 76 %
  • Niacin (B3) 15 mg 93 %
  • Vitamin B6 2 mg 163 %
  • Folate equivalent (total) 379 µg 95 %
  • Vitamin B12 1 µg 26 %
  • Vitamin D 0 µg 1 %
  • Vitamin E 10 mg 68 %
  • Vitamin K 124 µg 104 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Farro and Feta-Stuffed Peppers

Ingredients

  • 3 Cups water
  • ¾ Cup farro
  • 4 red bell peppers
  • 1 Cup canned chickpeas, rinsed and drained
  • 3 scallions, thinly sliced
  • ¼ Cup dried cranberries
  • ¼ Cup crumbled reduced-fat feta cheese
  • 1 Teaspoon ground cumin
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 1 Cup apple cider

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