Millet And Beef Stuffed Peppers Recipes

MR. JOHN'S MEAT-STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
• In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.
• Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
• Remove from the oven and let rest for 10 minutes before serving.

MILLET AND BEEF STUFFED PEPPERS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking dish.
• 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.
• 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.
• Mix cooked millet, cilantro, and feta cheese into ground beef mixture. Spoon mixture into red bell peppers; place in prepared baking dish.
• 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.

MILLET AND BEEF STUFFED PEPPERS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking dish.
• 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.
• 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.
• Mix cooked millet, cilantro, and feta cheese into ground beef mixture. Spoon mixture into red bell peppers; place in prepared baking dish.
• 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.

CHEESESTEAK-STUFFED PEPPERS

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and onion; cook and stir until crisp-tender, 6-8 minutes. Add garlic, thyme, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute longer. Transfer to a large bowl; set aside., In the same skillet, heat remaining 1 tablespoon oil over medium high heat. Add steak, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; cook and stir until no longer pink, 4-5 minutes. Stir in cream cheese, 1-1/2 cups pepper jack cheese and onion mixture just until cheeses are melted. Remove from heat., Cut and discard tops from peppers; remove seeds. Fill with steak mixture. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set peppers on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Sprinkle peppers with remaining 1/2 cup pepper jack cheese; cover and let stand until cheese is melted, about 5 minutes.

MILLET STUFFED PEPPERS

Steps:

• 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.

MILLET-STUFFED PEPPERS

Steps:

• Heat oven to 350ºF.
• Bring 1-1/2 qt. (6 cups) water to boil in medium saucepan. Add millet; cook 20 min. or until tender. Meanwhile, cook and stir onions and garlic in hot oil in large skillet on medium-high heat 5 min. or until onions are crisp-tender. Stir in carrots; cook 4 min. or until crisp-tender. Add cumin and chili powder; mix well. Cook 2 min.
• Drain millet. Add to vegetable mixture in skillet with crumbles and 1 cup cheese; mix well. Spoon into pepper halves; place in shallow baking dish. Sprinkle with remaining cheese. Pour 1/4 cup water into dish; cover.
• Bake 35 min. or until peppers are crisp-tender and filling is heated through (160ºF).

MILLET-STUFFED PEPPERS

Steps:

• 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.
• 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.
• Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.