I’m not a big fan of millet but these stuffed bell peppers are simple and delicious way to incorporate this nutritious ancient grain in your diet. I like to keep all different kinds of grains and legumes in my pantry and my favorite thing is to stuff veggies with them.
Millet has many health benefits. It is high in B vitamins, iron, potassium, zinc, magnesium and is naturally gluten-free. Obviously millet is much more nutritious than rice and it keeps you full for a longer time.
So let’s start making my millet stuffed bell peppers.
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.
PrintMillet 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
