Millet-Stuffed Red Peppers Recipe

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Millet-Stuffed Red Peppers Recipe
Millet-Stuffed Red Peppers Recipe photo by Taste of Home
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Millet-Stuffed Red Peppers Recipe

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1 1 1
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Bake: 55 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Bake: 55 min.

Ingredients

  • 1/2 cup uncooked millet, rinsed and drained
  • 1-1/2 cups vegetable broth
  • 4 medium sweet red peppers
  • 3/4 cup frozen corn, thawed
  • 1 medium onion, finely chopped
  • 1/3 cup finely chopped celery
  • 1/4 cup chopped walnuts
  • 1 green onion, finely chopped
  • 1 tablespoon chopped fresh mint or 1 teaspoon dried mint flakes
  • 2 teaspoons shredded lemon peel
  • 1-1/2 teaspoons fresh chooped oregano or 1/2 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons 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 kettle, 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 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until tender. Yield: 4 servings.
Editor's Note: Look for millet in the grains or natural food aisle of your grocery store. 1-1/2 cups cooked couscous may be substituted for the millet and vegetable broth.
Originally published as Millet-Stuffed Red Peppers in Light & Tasty June/July 2004, p33

Nutritional Facts

1 each: 281 calories, 13g fat (1g saturated fat), 0 cholesterol, 684mg sodium, 37g carbohydrate (0 sugars, 6g fiber), 8g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.

  • 1/2 cup uncooked millet, rinsed and drained
  • 1-1/2 cups vegetable broth
  • 4 medium sweet red peppers
  • 3/4 cup frozen corn, thawed
  • 1 medium onion, finely chopped
  • 1/3 cup finely chopped celery
  • 1/4 cup chopped walnuts
  • 1 green onion, finely chopped
  • 1 tablespoon chopped fresh mint or 1 teaspoon dried mint flakes
  • 2 teaspoons shredded lemon peel
  • 1-1/2 teaspoons fresh chooped oregano or 1/2 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons 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 kettle, 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 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until tender. Yield: 4 servings.
Editor's Note: Look for millet in the grains or natural food aisle of your grocery store. 1-1/2 cups cooked couscous may be substituted for the millet and vegetable broth.
Originally published as Millet-Stuffed Red Peppers in Light & Tasty June/July 2004, p33

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jmkasprak User ID: 2880256 68329
Reviewed Jun. 29, 2014

"The millet mixture was rather odd, and it was very dry. Hubby threw his out. While I finished my serving, I was quite disappointed as well."

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