MILLET STUFFED PEPPERS

Millet Stuffed Peppers image

Provided by Kathy F.

Time 55m

Yield 4 stuffed peppers, 2 serving(s)

Number Of Ingredients 14

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2 bell peppers, cut in half and core removed
1/2 cup millet, dry
1 cup water
15 ounces black beans, drained (1 can)
1 cup diced tomatoes plus 4 tablespoons diced tomato (canned or fresh)
1 cup zucchini, diced
1 small onion, diced
1 tablespoon oil
2 teaspoons cumin
1 teaspoon smoked paprika
2 teaspoons garlic powder
1 teaspoon chili powder
1 dash red pepper flakes (optional)
1 bit cilantro, chopped (optional)

Steps:

Preheat oven to 350°F.
2. In a small sauce pot, add millet and water. Bring to boil, reduce to simmer and cover. Cook for 15 minutes. After 15 minutes, turn heat off and let millet sit about 5 minutes, then fluff with fork.
3. In a frying pan, heat oil over medium-low heat. Add onion and saute 10 minutes, until translucent.
4. Add zucchini to onions and saute another 8-10 minutes until onions are golden and zucchini is soft. Add garlic and saute another minute. Remove from heat.
5. In a large mixing bowl, place 1 cup cooked millet, the onion and zucchini mixture, 1 cup black beans, 1 cup diced tomato and all the seasonings. Mix until incorporated.
6. Lay peppers in a baking dish and place 1/4 of mixture in each pepper half.
7. Top each pepper with 1 tablespoon tomatoes.
8. Cover dish with tin foil or lid and bake 30 minutes. After 30 minutes, turn heat to 400°F, remove lid or foil and bake another 10 minutes uncovered.

Nutrition Facts : Calories 541.5, Fat 11.2, SaturatedFat 1.7, Sodium 50.3, Carbohydrate 91.5, Fiber 23.3, Sugar 8.6, Protein 23.3