Introduction: Brown Top Millet Stuffed Peppers are a nutritious and colorful dish perfect for a wholesome meal. Brown top millet, a lesser-known but highly nutritious grain, is rich in fiber, protein, and essential minerals. Combined with vegetables and spices, this dish makes a delicious and satisfying entrée.

Ingredients:

• 1 cup brown top millet
• 4 large bell peppers (any color)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 zucchini, diced
• 1 cup mushrooms, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley or cilantro
• 1 cup shredded cheese (optional)
• Lemon wedges, for serving

Instructions:

1. Cook the Brown Top Millet:
   • Rinse the brown top millet under cold water.
   • In a medium saucepan, bring 2 cups of water to a boil.
   • Add the millet to the boiling water, reduce heat to low, cover, and let it simmer for about 15-20 minutes, or until the millet is tender and the water is absorbed.
   • Fluff the cooked millet with a fork and set aside.
2. Prepare the Bell Peppers:
   • Preheat your oven to 375°F (190°C).
   • Cut the tops off the bell peppers and remove the seeds and membranes.
   • Lightly grease a baking dish and arrange the bell peppers upright in the dish.
3. Prepare the Filling:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and minced garlic, and sauté for 2-3 minutes until translucent.
   • Add the diced carrot, zucchini, and mushrooms. Cook for another 5-7 minutes until the vegetables are tender.
   • Stir in the diced tomatoes, ground cumin, smoked paprika, dried oregano, salt, and pepper. Cook for an additional 2-3 minutes.
   • Add the cooked millet to the vegetable mixture and stir to combine. Cook for another 2 minutes until the mixture is well combined and heated through.
   • Remove from heat and stir in the chopped fresh parsley or cilantro.
4. Stuff the Peppers:
   • Spoon the millet and vegetable mixture into the prepared bell peppers, packing it in tightly.
   • If using, sprinkle the tops with shredded cheese.
5. Bake the Stuffed Peppers:
   • Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly (if using).
6. Serve:
   • Remove the stuffed peppers from the oven and let them cool slightly before serving.
   • Serve the stuffed peppers with lemon wedges on the side for an extra burst of flavor.

Tips:

• You can add cooked beans or lentils to the filling for added protein.
• For a spicier version, add a chopped jalapeño or a pinch of red pepper flakes to the filling.
• These stuffed peppers can be made ahead of time and reheated before serving.

Conclusion: Brown Top Millet Stuffed Peppers are a nutritious and flavorful dish that’s perfect for any meal. The combination of tender bell peppers and a hearty millet and vegetable filling makes for a satisfying and healthy entrée. Enjoy this colorful and delicious dish, packed with nutrients and delightful flavors!

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