Millet Stuffed Peppers
- Ready In:
- 55mins
- Ingredients:
- 14
- Yields:
-
4 stuffed peppers
- Serves:
- 2
ingredients
- 2 bell peppers, cut in half and core removed
- 1⁄2 cup millet, dry
- 1 cup water
- 15 ounces black beans, drained (1 can)
- 1 cup diced tomatoes plus 4 tablespoons diced tomato (canned or fresh)
- 1 cup zucchini, diced
- 1 small onion, diced
- 1 tablespoon oil
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 dash red pepper flakes (optional)
- 1 bit cilantro, chopped (optional)
directions
- Preheat oven to 350°F.
- 2. In a small sauce pot, add millet and water. Bring to boil, reduce to simmer and cover. Cook for 15 minutes. After 15 minutes, turn heat off and let millet sit about 5 minutes, then fluff with fork.
- 3. In a frying pan, heat oil over medium-low heat. Add onion and saute 10 minutes, until translucent.
- 4. Add zucchini to onions and saute another 8-10 minutes until onions are golden and zucchini is soft. Add garlic and saute another minute. Remove from heat.
- 5. In a large mixing bowl, place 1 cup cooked millet, the onion and zucchini mixture, 1 cup black beans, 1 cup diced tomato and all the seasonings. Mix until incorporated.
- 6. Lay peppers in a baking dish and place 1/4 of mixture in each pepper half.
- 7. Top each pepper with 1 tablespoon tomatoes.
- 8. Cover dish with tin foil or lid and bake 30 minutes. After 30 minutes, turn heat to 400°F, remove lid or foil and bake another 10 minutes uncovered.
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