Millet Stuffed Peppers Recipes
MILLET-STUFFED PEPPERS
Looking for a millet recipe the whole family can get behind? Try these tasty grain- and veggie-filled Millet-Stuffed Peppers topped with melty mozzarella.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 8 servings.
Number Of Ingredients 10
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).
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g
MILLET AND BEEF STUFFED PEPPERS
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!
Provided by jamiet
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h20m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 31.4 g, Cholesterol 48.7 mg, Fat 20.3 g, Fiber 5.5 g, Protein 16.5 g, SaturatedFat 6.9 g, Sodium 324 mg, Sugar 10.3 g
MILLET-STUFFED PEPPERS
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!
Provided by SUSANK29
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 35m
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 37.6 g, Fat 2.1 g, Fiber 6.3 g, Protein 6.1 g, SaturatedFat 0.4 g, Sodium 17.1 mg, Sugar 5.8 g
MILLET STUFFED PEPPERS
This great recipe will help fill you up and give you part of those essential food group requirements we need daily.
Provided by Kathy F.
Categories Low Cholesterol
Time 55m
Yield 4 stuffed peppers, 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 541.5, Fat 11.2, SaturatedFat 1.7, Sodium 50.3, Carbohydrate 91.5, Fiber 23.3, Sugar 8.6, Protein 23.3
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