Calories
Approximately 200 calories per stuffed bell pepper.
Benefits
– High in dietary fiber.
– Excellent source of vitamins A and C.
– Contains essential minerals like potassium and magnesium.
Ingredients
- 4 large bell peppers
- 1 cup millet
- 2 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1/2 cup corn kernels
- 1/2 cup black beans, rinsed and drained
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
Making Procedure
- Preheat the oven to 375°F (190°C). Slice off the tops of the bell peppers
and remove the seeds and membranes from the insides. - Rinse the millet thoroughly under cold water. In a saucepan, bring the
vegetable broth to a boil and add the rinsed millet. Reduce heat, cover,
and simmer for about 15 minutes until the millet is tender and the liquid
is absorbed. Remove from heat and set aside. - In a separate pan, sauté the chopped onion and garlic until translucent
and fragrant. Add diced tomatoes, corn kernels, black beans, parsley,
cumin, paprika, salt, and pepper. Cook for another 5-7 minutes until the
flavors are well combined. Remove from heat. - Combine the cooked millet with the sautéed vegetable mixture. Stuff the
bell peppers with the millet and vegetable mixture, packing it firmly.
Place the stuffed bell peppers upright in a baking dish. - Optional: Top each stuffed bell pepper with shredded cheese for added
flavor. - Bake in the preheated oven for approximately 25-30 minutes until the bell
peppers are tender and the cheese is golden and bubbling.
Making Time
Approximately 1 hour (including prep time and baking).
Storing Instructions
Cool the baked millet-stuffed bell peppers and store them in an airtight container in the refrigerator. They can be refrigerated for up to 3 days.
Serving Instructions
These stuffed bell peppers can be served hot as a main course accompanied by a side salad or as a side dish alongside grilled protein. Enjoy!
