Stuffed Red Peppers Recipe
Stuffed Red Peppers Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 40 min. Bake: 55 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 40 min. Bake: 55 min.

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

Nutritional Facts

1 each: 278 calories, 13g fat (2g saturated fat), 0 cholesterol, 666mg sodium, 37g carbohydrate (8g sugars, 7g fiber), 7g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Millet-Stuffed Red Peppers in Cooking for 2 Fall 2008, p8

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