Elevate your meal with these Mediterranean millet stuffed peppers, bursting with vibrant flavors and wholesome ingredients. This dish combines the nutty taste of millet with savory Mediterranean spices and fresh vegetables, all nestled in sweet bell peppers. Perfect for a nutritious dinner or a show-stopping side, these stuffed peppers are both satisfying and easy to make. Let’s get cooking!

Ingredients:

• 1 cup millet
• 2 cups vegetable broth or water
• 4 large bell peppers (any color)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup sun-dried tomatoes, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional for vegan, use plant-based cheese)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• Lemon wedges for serving

Instructions:

1. Cook the Millet:
   • Rinse the millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring the vegetable broth or water to a boil.
   • Add the millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the liquid is absorbed.
   • Fluff with a fork and set aside.
2. Prepare the Peppers:
   • Preheat your oven to 375°F (190°C).
   • Cut the tops off the bell peppers and remove the seeds and membranes.
   • Place the peppers in a baking dish, standing upright. If they don’t stand up straight, you can trim a little off the bottom to create a flat base.
3. Prepare the Filling:
   • 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.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Add the diced zucchini and cook for 5 minutes until it’s tender.
   • Stir in the cooked millet, cherry tomatoes, Kalamata olives, sun-dried tomatoes, oregano, basil, thyme, smoked paprika, salt, and pepper.
   • Cook for another 2-3 minutes, stirring well to combine all the ingredients.
4. Stuff the Peppers:
   • Spoon the millet mixture into the prepared bell peppers, pressing down lightly to pack the filling.
   • If using, sprinkle crumbled feta cheese on top of the stuffed peppers.
5. Bake the Peppers:
   • Cover the baking dish with 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 tops are lightly browned.
6. Serve:
   • Remove the stuffed peppers from the oven and let them cool slightly.
   • Garnish with fresh parsley and mint.
   • Serve with lemon wedges for an extra burst of freshness.

Tips and Variations:

• Protein Addition: Add cooked chickpeas or white beans to the millet mixture for extra protein.
• Vegan Option: Use a plant-based cheese alternative or omit the cheese altogether.
• Extra Flavor: Stir in a tablespoon of capers or a splash of balsamic vinegar to the filling for an extra punch of flavor.
• Make Ahead: Prepare the filling and stuff the peppers in advance. Store them in the refrigerator and bake just before serving.

Enjoy these Mediterranean millet stuffed peppers as a delicious, healthy, and satisfying meal. The combination of nutty millet, savory vegetables, and Mediterranean spices will transport your taste buds to the sunny shores of the Mediterranean. Happy cooking!