Name: Millet-stuffed Red Peppers Recipe
Total time: 35 min
Yield: 4
Cuisine: Mediterranean

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Tired of tuna-filled tomatoes and stuffed green peppers? Try the vibrant alternative sent in by Kitty Jones of Chicago, Illinois. The out-of-the-ordinary filling is made with millet. 

How to make Millet-stuffed Red Peppers Recipe

Taste Of Home

Crawler

Mediterranean

<p>Tired of tuna-filled tomatoes and stuffed green peppers? Try the vibrant alternative sent in by Kitty Jones of Chicago, Illinois. The out-of-the-ordinary filling is made with millet. </p>

Vegetarian

Uncooked millet, rinsed and drained

Vegetable Broth

Medium sweet red peppers

Frozen corn, thawed

Medium onion, finely chopped

Finely Chopped Celery

Chopped walnuts

Green onion, finely chopped

Tablespoon chopped fresh mint or 1 dried mint flakes

Shredded lemon peel

Fresh chooped oregano or 1/2 teaspoon dried oregano

Garlic clove, minced

Salt

Pepper

Olive oil

In a saucepan, bring millet and broth to a boil. Reduce heat; simmer, covered, until millet is tender and broth is absorbed, about 30-35 minutes. Transfer to a large bowl and cool.

step 1

Meanwhile, cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.

step 2

With a fork, fluff cooled millet. Add the corn, onion, celery, nuts, green onion and seasonings; blend well. Spoon into sweet peppers. Drizzle with oil. Place in a 11x7-in. Baking dish coated with cooking spray. Cover and bake at 350 for 55-60 minutes or until tender.

step 3