Stuffed Bell Peppers

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

Grilled Black Bean- and Rice-Stuffed Peppers

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.