Bell Peppers Stuffed with Millet

Name: Bell Peppers Stuffed with Millet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 5 whole Bell Pepper; 15 oz Black Beans; 3 whole Diced Tomatoes; 1 cup Millet; 4 cubes Vegetable Bouillon; 4 cups Water

Side Dish 🥗Dinner 🍽️Lunch 🥪 Mexican Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Clean Eating Pescatarian 🐟

Bell Peppers Stuffed with Millet pair tender pepper shells with a hearty, nutty millet filling, black beans, and juicy tomatoes for a balanced bite. The gentle sweetness of the peppers contrasts with the earthy grains and creamy beans, making it a satisfying vegetarian option. Serve for a quick weeknight Dinner or a light Lunch when you want something warm and wholesome.

Prep10 mins
Cook25 mins
Serves5
DifficultyEasy

1

In a saucepan, combine the millet, water, and vegetable bouillon, and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
2

Cut the tops off the peppers and remove the seeds and cores; set aside. When the millet is finished, stir in the tomatoes and black beans. Spoon the mixture into the peppers until they are filled. Place the peppers in a glass baking dish and cover with plastic wrap.
3

Microwave for 10 minutes, or until the peppers are tender, turning the peppers every 2 to 3 minutes for even cooking.