Introduction: Hello and welcome back to our millet recipe series! Today, we’re making a colorful and nutritious dish: Millet Stuffed Peppers featuring Barnyard Millet. These stuffed peppers are packed with wholesome ingredients and make a satisfying meal that’s perfect for lunch or dinner. Let’s get started!

Ingredients:

• 1 cup Barnyard millet
• 2 cups vegetable broth or water
• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 cup shredded cheese (optional)
• Lime wedges (for serving)

Instructions:

1. Cook the Barnyard Millet:
   • Rinse the Barnyard millet under cold water.
   • In a medium saucepan, combine the millet and vegetable broth (or water). Bring to a boil.
   • Reduce heat to low, cover, and simmer for about 15 minutes, or 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 Peppers:
   • Preheat your oven to 375°F (190°C).
   • Arrange the bell peppers in a baking dish, cut side up.
3. Sauté the Vegetables:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
   • Add the minced garlic and sauté for another minute.
   • Stir in the diced zucchini, cherry tomatoes, black beans, and corn. Cook for about 5-7 minutes, until the vegetables are tender.
4. Combine Millet and Vegetables:
   • Add the cooked Barnyard millet to the skillet with the vegetables.
   • Stir in the ground cumin, smoked paprika, chili powder, salt, and pepper. Mix well to combine.
   • Remove from heat and stir in the chopped cilantro.
5. Stuff the Peppers:
   • Spoon the millet and vegetable mixture into the bell peppers, filling them generously.
   • If using, sprinkle the shredded cheese on top of the stuffed peppers.
6. Bake the 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 peppers are tender and the cheese is melted and bubbly.
7. Serve:
   • Remove the stuffed peppers from the oven and let them cool slightly.
   • Serve hot, with lime wedges on the side for a zesty finish.

Tips:

• You can customize the stuffing by adding other vegetables like spinach, mushrooms, or carrots.
• For a vegan version, omit the cheese or use a dairy-free alternative.
• This dish pairs well with a side salad or a dollop of guacamole.

Conclusion: These Millet Stuffed Peppers with Barnyard Millet are a delicious and nutritious way to enjoy a variety of flavors and textures in one dish. The hearty millet, combined with vibrant vegetables and spices, makes for a satisfying meal that’s perfect for any occasion. Give this recipe a try and share your feedback with us in the comments below!

Happy cooking and enjoy your stuffed peppers!