Millet-stuffed peppers

    (29)
    35 min

    Millet, black beans and tomatoes are stuffed into green or red peppers, and then baked in the microwave. These vegetarian stuffed peppers are easy to make and are also gluten free!


    28 people made this

    Ingredients
    Serves: 5 

    • 200g (7 oz) millet
    • 1L (1 3/4 pints) water
    • 3 cubes vegetable stock
    • 3 green peppers
    • 2 red peppers
    • 3 medium tomatoes, chopped
    • 1 (400g) tin black beans, drained
    • salt and freshly ground black pepper to taste

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Combine the millet, water and vegetable stock in a saucepan, and bring to the boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
    2. Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with cling film.
    3. Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.

    Note:

    Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried. Tinned pinto beans or kidney beans would also work in this dish.

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    Reviews & ratings
    Average global rating:
    (29)

    Reviews in English (25)

    by
    29

    I added fresh garlic, cayenne, cumin and chili powder to the millet and it was excellent!  -  31 Jan 2005  (Review from Allrecipes US | Canada)

    by
    22

    This recipe is good as is, if you don't like spicy food. Otherwise, add some spice to it, we used chili powder, cumin, and some Italian Seasoning--a lot of all 3. You don't need any more salt. Perhaps pepper, garlic, and/or onion. After we put it in the peppers, I topped them with some bread crumbs and last but not least, some shredded parmesan cheese. That was the only cheese I had in the house. We don't microwave anything, so, we baked it at 350 for 30 min., the recipe says until tender. It came out real good with the suggestions made here. Thanks Susan.  -  29 Apr 2009  (Review from Allrecipes US | Canada)

    by
    21

    I liked this recipe. I sauteed 1 chopped onion with 8 ounces of chopped mushrooms until they were translucent. I added 3 chopped tomatoes to the onions and mushrooms and sauteed them for an additional 3 to 4 minutes. Finally, I added 1/2 teaspoon cumin and 1 teaspoon chili powder and 1 can of mild diced chiles and sauteed for an additional minute or so. I mixed in the cooked millet and beans and stuffed the peppers. I topped the peppers with a sprinkling of mozzarella cheese and bread crumbs and baked them in a preheated oven at 350F for about 45 minutes. The stuffed peppers came out great. I had some of the stuffing mixture left over and I simply baked that along side the stuffed peppers. I will definitely use this recipe again.  -  01 May 2011  (Review from Allrecipes US | Canada)

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