Millet Stuffed Bell Peppers

Posted on September 3, 2011

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I’m not a big fan of bell peppers.  They just don’t tickle my fancy.  Somehow though, they get much more delicious when stuffed.

  • 4 Tbsp uncooked millet
  • 1 1/4 cup water
  • 2 Tbsp minced yellow onion
  • 1/4 cup chopped tomatoes
  • 1/2 Tbsp Mexican Seasoning
  • 1/3 cup shredded cheddar
  • 2 bell peppers (green or red)
  • sea salt to taste

Bring water to a boil, add millet and onions, cover, reduce to a simmer.  Cook for 25 minutes until water is absorbed.  (A small amount may remain.  You can drain it or leave it in for a soft stewy filling.)  Cut the very tops off the peppers and remove the seeds.  Stir all the other ingredients into the millet mixture and spoon as much as you can into the hollow peppers.  Place the peppers in a lightly greased casserole, or on a baking pan with sides.  Bake at 375 for 20 minutes, then turn the temperature up to 400 and bake for 10 minutes more.  Remove from the oven and let rest for 5-10 minutes to avoid burning your tongue horribly.  Serve.

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Posted in: Cooking, Recipes