Millet and Mushroom Stuffed Bell Peppers are a delicious and wholesome way to enjoy a variety of textures and flavors. The nutty millet pairs perfectly with the earthy mushrooms, creating a satisfying filling for sweet bell peppers. This dish is perfect for a healthy lunch or dinner. Let’s dive into this flavorful recipe!

Ingredients:

For the Millet:

• 1 cup proso millet
• 2 cups vegetable broth (or water)
• 1/4 teaspoon salt

For the Stuffed Bell Peppers:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, chopped
• 1 cup baby spinach, chopped
• 1 cup canned diced tomatoes, drained
• 1/4 cup grated Parmesan cheese (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

For Serving:

• Tomato sauce or marinara sauce (optional)

Instructions:

1. Cook the Millet:
   • Rinse the proso millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring the vegetable broth (or water) and 1/4 teaspoon salt to a boil.
   • Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the liquid is absorbed.
   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
2. Prepare the Stuffing:
   • Preheat your oven to 375°F (190°C).
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and cook until translucent, about 5 minutes.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
   • Stir in the chopped mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
   • Add the chopped spinach and cook until wilted, about 2-3 minutes.
   • Stir in the cooked millet, diced tomatoes, grated Parmesan cheese (if using), dried thyme, dried basil, smoked paprika, salt, and pepper. Mix until well combined.
   • Remove from heat and let the mixture cool slightly.
3. Stuff the Bell Peppers:
   • Arrange the bell peppers in a baking dish, standing upright.
   • Spoon the millet and mushroom mixture into each bell pepper, packing it gently.
   • If desired, pour a little tomato sauce or marinara sauce over the stuffed peppers for added moisture and flavor.
4. Bake the Stuffed Peppers:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly browned.
5. Serve:
   • Garnish the Millet and Mushroom Stuffed Bell Peppers with freshly chopped parsley.
   • Serve warm, with extra tomato sauce or marinara sauce on the side if desired.

Tips and Variations:

• Different Millets: Substitute proso millet with other types like pearl or foxtail millet for varied textures and flavors.
• Cheese Options: Use feta or goat cheese instead of Parmesan for a different flavor profile.
• Protein Boost: Add cooked quinoa, lentils, or chickpeas to the stuffing for extra protein.
• Vegetable Variations: Add other vegetables like zucchini, carrots, or corn to the stuffing for more texture and flavor.
• Herb Variations: Experiment with fresh herbs like oregano, rosemary, or dill for a unique twist.

Enjoy these Millet and Mushroom Stuffed Bell Peppers as a hearty and nutritious meal that’s perfect for any occasion. The delightful combination of flavors and textures will make it a favorite in your recipe collection. Happy cooking!