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Millet and Beef Stuffed Peppers

Millet and Beef Stuffed Peppers

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
jamiet

jamiet

Millet is rich in B vitamins, calcium, iron, potassium, magnesium, zinc, and contain no gluten. In this recipe, rice is substituted with millet and the result tastes great!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking dish.
  2. Combine millet, water, and vegetable bouillon in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.
  3. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, 8 to 10 minutes. Add ground beef and cook until beef is crumbly and browned, 8 to 10 minutes. Stir in tomato paste, paprika, cumin, cayenne pepper, and black pepper; stir and simmer to combine flavors, about 5 minutes.
  4. Mix cooked millet, cilantro, and feta cheese into ground beef mixture. Spoon mixture into red bell peppers; place in prepared baking dish.
  5. Bake in the preheated oven until peppers are slightly tender, 15 to 20 minutes. Place the tops back on the peppers; bake until peppers are tender, 10 to 15 more minutes.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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