Sweet Peppers with 3-Grain Stuffing

Soak the wheatberries, kamut, farro or spelt overnight for a shorter cook time.
Ingredients:
4 bell peppers - (sweet)
1/2 cup(s) wheatberries - (hard red winter variety)
1 cup(s) brown rice
1/4 cup(s) millet
3 cup(s) water - (vegetable or chicken stock)
1 tablespoon(s) olive oil
1 small onion - peeled and small diced
1 teaspoon(s) cumin
2 celery stalks - small diced
2 tomatoes - small diced
1 bunch of scallions - diced
1/4 cup(s) raisins
1/4 cup(s) cilantro leaves - chopped
1/2 cup(s) Feta cheese - (goat or brie)
3 tablespoon(s) pine nuts - toasted
1 pinch salt and pepper
1 pinch red chile flakes (ground)
2 tablespoon(s) olive oil

Steps:

-Soak the wheatberries overnight and strain.

-Bring enough water to a boil to blanch the sweet peppers.

-Cut the stem-side off of the pepper, and pull out all of the seeds. Blanch the peppers for 3 minutes and set in a baking dish.

-Bring the 3 cups water or stock to a boil and add the rice and wheatberries. Cook over low heat, covered, for 40-50 minutes.

-Rinse the millet and add 10 minutes before the other grains are done. Add more water, if necessary, so there will be liquid leftover.

-Heat a saute pan to medium-high and add 1 Tbl. olive oil; saute the onion until translucent. Add the cumin, celery, tomatoes, scallions and raisins.

-Saute the celery mixture for a minute and empty it out into a bowl. Once they are ready, add the grains to the bowl and mix together.

-Add the cilanto, feta and pine nuts; season to taste. Preheat the oven to 425 degrees.

-Brush the peppers inside and out with olive oil and divide the grain mixture between them.

-Roast the peppers at 425 degrees for 20 minutes. If the grain mixture cooled down completely, reduce the heat to 375 degrees and increase the time.

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