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Millet-Stuffed Peppers

Millet-Stuffed Peppers

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
SUSANK29

SUSANK29

Millet, black beans and tomatoes are stuffed into pepper shells, and then baked in the microwave oven. These vegetarian stuffed peppers are easy to make and are also gluten free!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
  2. Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap.
  3. Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DUBAYITCHUE
28

DUBAYITCHUE

1/31/2005

I added fresh garlic, cayenne, cumin and chili powder to the millet and it was excellent!

sueon
19

sueon

4/29/2009

This recipe is good as is, if you don't like spicy food. Otherwise, add some spice to it, we used chili powder, cumin, and some Italian Seasoning--a lot of all 3. You don't need any more salt. Perhaps pepper, garlic, and/or onion. After we put it in the peppers, I topped them with some bread crumbs and last but not least, some shredded parmesan cheese. That was the only cheese I had in the house. We don't microwave anything, so, we baked it at 350 for 30 min., the recipe says until tender. It came out real good with the suggestions made here. Thanks Susan.

wmihalo
18

wmihalo

5/1/2011

I liked this recipe. I sauteed 1 chopped onion with 8 ounces of chopped mushrooms until they were translucent. I added 3 chopped tomatoes to the onions and mushrooms and sauteed them for an additional 3 to 4 minutes. Finally, I added 1/2 teaspoon cumin and 1 teaspoon chili powder and 1 can of mild diced chiles and sauteed for an additional minute or so. I mixed in the cooked millet and beans and stuffed the peppers. I topped the peppers with a sprinkling of mozzarella cheese and bread crumbs and baked them in a preheated oven at 350F for about 45 minutes. The stuffed peppers came out great. I had some of the stuffing mixture left over and I simply baked that along side the stuffed peppers. I will definitely use this recipe again.

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