STUFFED BELL PEPPERS with Millet
Make a family-friendly one-dish meal that even the kids will love. Stuffed mild bell peppers with a delicious filing made with millet. and black beans
Ingredients
- 2 bell peppers, cut in half and core removed
- 1/2 cup Millet, dry
- 1 cup water
- 15 oz black beans, drained (1 can)
- 1 cup tomatoes, diced (canned or fresh) + 4 tablespoons
- 1 cup zucchini or Yellow squash diced
- 1 small onion, diced
- 1/2 tsp. crushed garlic
- 2 tbsp. lime juice
1 tbsp. oil - 2 tsp cumin
- 1 tsp paprika
- 2 tsp. Chia seeds
- 1 tsp chili powder
- Sprinkle of red pepper flakes (optional)
- Cilantro, chopped
Directions
Preheat oven to 350°F, 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
In a frying pan, heat oil over medium-low heat. Add onion and sauté 10 minutes, until translucent.
Add zucchini or squash to onions and sauté another 8-10 minutes until onions are golden and zucchini is soft. Add garlic and sauté another minute. Remove from heat.
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.
Lay peppers in a baking dish and place 1/4 of mixture in each pepper half. Top each pepper with 1 tablespoon tomatoes.
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.