These Millet and Spinach Stuffed Peppers are a delicious and healthy way to enjoy a nutritious meal. Combining the nutty flavor of proso millet with fresh spinach, tomatoes, and a blend of spices, this dish is perfect for a family dinner or meal prep. Let’s dive into this tasty recipe!

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup proso millet
• 2 cups vegetable broth or water
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup grated mozzarella or cheddar cheese
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley or basil for garnish

Instructions:

1. Cook the Millet:
   • Rinse the proso millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring 2 cups of 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 Bell Peppers:
   • Preheat your oven to 375°F (190°C).
   • Place the bell peppers in a baking dish, standing upright. If needed, trim the bottoms slightly to help them stand.
3. Sauté the Vegetables:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
4. Combine the Filling:
   • In a large bowl, combine the cooked millet, sautéed vegetables, drained diced tomatoes, dried oregano, dried basil, smoked paprika, salt, and pepper.
   • Stir in half of the grated mozzarella or cheddar cheese.
5. Stuff the Peppers:
   • Spoon the millet and spinach mixture evenly into each bell pepper, pressing down gently to pack the filling.
   • Top each stuffed pepper with the remaining grated cheese and a sprinkle of Parmesan cheese if using.
6. 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, until the cheese is melted and the peppers are tender.
7. Serve:
   • Allow the stuffed peppers to cool slightly before serving.
   • Garnish with fresh parsley or basil and serve warm.

Tips and Variations:

• Different Millets: Experiment with other types of millet like foxtail or barnyard millet for varied textures and flavors.
• Add Protein: Mix in cooked ground turkey, chicken, or chickpeas for a protein boost.
• Cheese Options: Substitute with other cheeses like feta, goat cheese, or a dairy-free alternative.
• Make Ahead: Prepare the stuffing and peppers in advance. Stuff the peppers and bake just before serving for a quick meal.

Enjoy these Millet and Spinach Stuffed Peppers as a nutritious and flavorful dish that’s perfect for any meal. The combination of tender peppers, savory millet filling, and melted cheese will make it a favorite in your kitchen. Happy cooking!