Millet Stuffed Bell Peppers
Healthy gluten-free dish: millet stuffed bell pepper.
- Prep Time: 10 min
- Cook Time: 1 hour 5 min
- Total Time: 1 hour 15 minutes
- Yield: 3 1x
- Category: Main course
- Cuisine: Mexican inspired
Ingredients
Scale
- 6 medium bell peppers
- 1 C millet
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 red chili, minced
- 1 celery stalk, diced
- 2 medium tomatoes, peeled and diced
- 1 tbsp tomato paste
- 1/2 tsp ground cumin seeds
- 2 C water or vegetable stock
- salt to taste
- oil for cooking
Instructions
- Rinse and drain millet. Spread it onto paper towels to get rid of excess moisture.
- Heat oil in a pan over medium heat. Sauté onion until soft and translucent. Add garlic and chili pepper and stir for a minute. Then add millet and stir for few minutes until it’s lightly toasted. Throw in celery, diced tomatoes, tomato paste and cumin seeds. Cook for another minute.
- Now pour vegetable stock and salt. Stir and bring to boil. Reduce the heat to low, cover and cook for 15 minutes.
- Meanwhile cut out the stem of each bell pepper. Save them to use later as “lids”. Also you can cut peppers lengthwise. Remove the seeds.
- Preheat oven to 350°F.
- When millet is done switch off the heat and let it stay under the lid for another 5 minutes.
- Fluff the millet with fork and stuff the peppers. Cover with “lids” and transfer stuffed peppers into a slightly greased baking dish.
- Bake for 40 minutes.
- Serve on its own or with a dollop of vegan sour cream.
Nutrition
- Serving Size: 2 peppers
- Calories: 386
- Sugar: 13.3g
- Sodium: 101mg
- Fat: 7.9g
- Saturated Fat: 1.2g
- Carbohydrates: 70.2g
- Fiber: 12g
- Protein: 11.2g
- Cholesterol: 0mg