Stuffed Red Peppers Recipe

Stuffed Red Peppers Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Tired of tuna-filled tomatoes and rice-stuffed green peppers? Try this vibrant alternative sent in by Kitty Jones of Chicago, Illinois. Lemon peel and mint enhance the out-of-the-ordinary filling.

[X]

Rate Stuffed Red Peppers Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Stuffed Red Peppers Recipe

Prep: 40 min. Bake: 55 min.

Yield: 2 Servings

40 55 95

Ingredients

1/4 cup uncooked millet, rinsed and drained
3/4 cup vegetable broth
2 medium sweet red peppers
1/3 cup frozen corn, thawed
1/4 cup finely chopped onion
3 tablespoons finely chopped celery
2 tablespoons chopped walnuts
1 green onion, finely chopped
1-1/2 teaspoons chopped fresh mint or 1/2 teaspoon dried mint flakes
1 teaspoon shredded lemon peel
3/4 teaspoon fresh chopped oregano or 1/4 teaspoon dried oregano
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil

Directions

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.
Meanwhile, cut tops off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
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 baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until tender. Yield: 2 servings.

Editor's Note: Look for millet in the grains or natural food aisle of your grocery store. 3/4 cup cooked couscous may be substituted for the millet and vegetable broth.

Nutritional Facts 1 stuffed pepper equals 278 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 666 mg sodium, 37 g carbohydrate, 7 g fiber, 7 g protein.

Originally published as Millet-Stuffed Red Peppers in Cooking for 2 Fall 2008, p8

Chopped Onion Substitute

When there’s no time to chop onions, onion powder is one option. Substitute 1 tablespoon of onion powder for one medium chopped onion. For the best onion flavor, use frozen chopped onions or dried minced onion (found in the spice aisle). One tablespoon of dried minced onion equals 1/4 cup minced raw onion.