Welcome to our kitchen! Today, we’re making a delicious and wholesome dish: Millet Stuffed Bell Peppers. This recipe is perfect for a nutritious and satisfying meal, combining the goodness of millet with colorful bell peppers and a variety of tasty ingredients. Let’s dive into this flavorful and healthy recipe!

Ingredients:

• For the Millet:
  • 1 cup millet
  • 2 cups water or vegetable broth
  • 1/4 tsp salt
• For the Stuffing:
  • 4 large bell peppers (any color), tops cut off and seeds removed
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup cooked black beans or kidney beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp chili powder (optional for heat)
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro or parsley
  • 1 cup shredded cheese (cheddar, mozzarella, or a blend), optional
• For Garnish:
  • Fresh cilantro or parsley
  • Lime wedges

Instructions:

1. Cook the Millet:
   • Rinse the millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed millet and salt.
   • Reduce the heat to low, cover, and simmer for 20 minutes until the water is absorbed and the millet is tender.
   • Fluff the 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. If needed, trim the bottoms slightly to ensure they stand upright.
3. Make the Stuffing:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and cook until translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the diced tomatoes, cooked beans, corn kernels, ground cumin, paprika, chili powder (if using), salt, and pepper. Cook for about 5 minutes until the mixture is heated through.
   • Add the cooked millet to the skillet and mix well. Stir in the chopped cilantro or parsley.
   • Taste and adjust the seasoning as needed.
4. Stuff the Bell Peppers:
   • Place the bell peppers in a baking dish, standing upright.
   • Fill each bell pepper with the millet and vegetable mixture, pressing down gently to pack the filling.
   • If using, sprinkle the shredded cheese on top of each stuffed pepper.
5. Bake:
   • 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 cheese is melted and bubbly.
6. Serve:
   • Remove the stuffed peppers from the oven and let them cool for a few minutes.
   • Garnish with fresh cilantro or parsley and serve with lime wedges.

Tips and Variations:

• Vegan Option: Omit the cheese or use a plant-based cheese alternative.
• Protein Boost: Add cooked ground turkey, chicken, or beef to the stuffing mixture.
• Different Grains: Substitute millet with quinoa, rice, or couscous for variety.
• Additional Veggies: Include other vegetables like zucchini, spinach, or carrots in the stuffing for extra nutrients.

These Millet Stuffed Bell Peppers are a hearty and healthy meal that’s packed with flavor and nutrition. The combination of tender bell peppers, fluffy millet, and a savory stuffing makes this dish a delightful addition to your dinner table. Enjoy preparing and savoring this delicious and nutritious recipe!