For a spicier kick, add a pinch of chili flakes or a diced jalapeño to the millet mixture. To save time, cook the millet in advance and store it in the refrigerator until ready to use. Feel free to experiment with other fillings, such as quinoa, brown rice, or lentils. You can also add other vegetables like zucchini, mushrooms, or onions. For a richer flavor, add a dollop of cream cheese or sour cream to each pepper before baking. These stuffed peppers are great for meal prepping! They can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
Millet-Stuffed Peppers
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING5 People
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VIEWS84
Embrace the vibrant flavors of the Southwest with these delightful Millet-Stuffed Peppers! A hearty and wholesome vegetarian dish featuring fluffy millet, savory black beans, and juicy tomatoes nestled within sweet bell peppers, all baked to tender perfection. A simple yet satisfying meal that's both gluten-free and bursting with goodness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Fiber6 g
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Protein6 g
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Saturated Fat0 g
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Sodium17 mg
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Sugar6 g
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Fat2 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 15 mins Prepare the Millet: In a saucepan, combine millet and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and the millet is tender. (15 minutes)
02 Step
Recipe View 5 mins Prep the Peppers: While the millet cooks, preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. (5 minutes)
03 Step
Recipe View 3 mins Combine Filling: Once the millet is cooked, stir in the diced tomatoes and drained black beans. If using, add corn kernels for extra sweetness. (3 minutes)
04 Step
Recipe View 5 mins Stuff the Peppers: Spoon the millet mixture generously into each bell pepper, packing it lightly. (5 minutes)
05 Step
Recipe View 2 mins Bake: Place the stuffed peppers in a baking dish. Add about 1/2 inch of water to the bottom of the dish to create steam. Cover the dish with aluminum foil. (2 minutes)
06 Step
Recipe View 40 mins Bake: Bake for 30-40 minutes, or until the peppers are tender and slightly wrinkled. Remove the foil for the last 10 minutes of baking to allow the tops to brown slightly. (40 minutes)
07 Step
Recipe View 5 mins Serve: Let the peppers cool slightly before serving. Garnish with chopped cilantro and diced avocado, if desired. Serve warm. (5 minutes)
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RECIPE REVIEWS
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Dannie Herzog
May 1, 2025I added some shredded cheese to the filling and it was delicious!
Alek Hauck
Apr 10, 2025These were so easy to make and tasted amazing! My family loved them, even the picky eaters!
Malachi Nikolaus
Feb 24, 2025This is my new go-to vegetarian recipe!
Lonie Gulgowskiortiz
Sep 20, 2024I used quinoa instead of millet and it worked perfectly.
Jade Hermiston
Aug 8, 2024I love how versatile this recipe is. I've made it with different vegetables and beans, and it always turns out great.