These vibrant stuffed peppers showcase nutty millet as the star ingredient, combined with aromatic vegetables and herbs for a satisfying vegetarian main course that's both nutritious and delicious.
Ingredients
- 6 large bell peppers, tops cut and seeds removed
- 1 cup Hulled Millet
- 2 1/2 cups vegetable broth
- 3 tablespoons Extra Virgin Olive Oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Smoked Paprika Powder
- 1 teaspoon Redmond Real Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup Parsley Flakes
- 1/4 cup toasted Pine Nuts
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 375°F. Bring vegetable broth to a boil, add millet, reduce heat and simmer covered 20 minutes until tender. Let stand 5 minutes, then fluff with a fork.
- Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and zucchini, cook 3-4 minutes more.
- Stir cooked millet into the vegetable mixture. Add Italian seasoning, smoked paprika, salt, pepper, and parsley. Mix well and remove from heat.
- Stuff bell peppers with millet mixture and place in a baking dish with 1/2 inch of water. Cover with foil and bake 35-40 minutes until peppers are tender. Top with pine nuts before serving.
Notes
- Choose peppers that stand upright for best presentation and even cooking.
- Substitute Tricolor Quinoa for millet if desired for a different texture and quicker cooking time.
- These stuffed peppers freeze well after baking for easy meal prep.
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