Farro and Feta–Stuffed Peppers

Serves 4 • Photo

• 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

1 Bring water to boil in medium saucepan. Add farro. Reduce heat and simmer, covered, until tender, 25 minutes; drain.

2 Preheat oven to 350ºF. Spray medium deep casserole dish or baking pan with nonstick spray.

3 Cut thin slice from tops of bell peppers; remove ribs and seeds. Stir together farro, chickpeas, scallions, cranberries, feta, cumin, salt, and pepper in large bowl. Spoon farro mixture evenly into bell peppers. Place peppers in prepared casserole. Pour cider into casserole. Cover and bake until peppers are tender, 1 hour. Transfer to plate and cover.

4 To make sauce, pour cooking liquid into medium saucepan and bring to boil over high heat. Boil, stirring occasionally, until sauce is reduced and thickened slightly, about 5 minutes. Spoon sauce over stuffed peppers.

PER SERVING (1 STUFFED PEPPER): 284 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 5 mg Chol, 503 mg Sod, 55 g Total Carb, 19 g Sugar, 9 g Fib, 11 g Prot, 75 mg Calc. PointsPlus value: 7

Warm Lentil Salad

Serves 4 • Gluten Free

• 1 tablespoon olive oil
• 1 carrot, finely chopped
• 1 small red onion, finely chopped
• 1–2 teaspoons store-bought harissa or Harissa
• 2 garlic cloves, minced
• 1 (32-ounce) carton reduced-sodium vegetable broth
• 1½ cups green (French) lentils
• ½ cup chopped fresh flat-leaf parsley
• 2 teaspoons balsamic vinegar
• 2 teaspoons Dijon mustard
• ¼ teaspoon salt
• 6 cups baby arugula or baby spinach

1 Heat oil in large saucepan over medium-high heat. Add carrot and onion and cook, stirring, until vegetables are softened, about 5 minutes. Add 1 teaspoon harissa and the garlic and cook, stirring, until fragrant, about 30 seconds.

2 Add broth and lentils; bring to boil. Reduce heat and simmer, covered, 10 minutes. Uncover and simmer until lentils are tender, 15–20 minutes longer. Remove from heat and stir in parsley, vinegar, mustard, and salt. Taste lentils and stir in more harissa, if desired.

3 Divide arugula evenly among 4 plates; top evenly with lentils.

PER SERVING (1 CUP LENTILS AND 1½ CUPS ARUGULA): 305 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 679 mg Sod, 49 g Total Carb, 6 g Sugar, 13 g Fib, 20 g Prot, 118 mg Calc. PointsPlus value: 7