Millet Stuffed Red Peppers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STUFFED RED PEPPERS

Tired of tuna-filled tomatoes and rice-stuffed green peppers? Try this vibrant alternative sent in by Kitty Jones of Chicago, Illinois. Lemon peel and mint enhance the out-of-the-ordinary filling.

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 2 servings.

Number Of Ingredients 15



Stuffed Red Peppers image

Steps:

  • In a saucepan, bring millet and broth to a boil. Reduce heat; simmer, covered, until millet is tender and broth is absorbed, about 30-35 minutes. Transfer to a large bowl and cool., Meanwhile, cut tops off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., With a fork, fluff cooled millet. Add the corn, onion, celery, nuts, green onion and seasonings; blend well. Spoon into sweet peppers. Drizzle with oil. Place in a baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until tender.

Nutrition Facts : Calories 278 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 666mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 7g fiber), Protein 7g protein.

1/4 cup uncooked millet, rinsed and drained
3/4 cup vegetable broth
2 medium sweet red peppers
1/3 cup frozen corn, thawed
1/4 cup finely chopped onion
3 tablespoons finely chopped celery
2 tablespoons chopped walnuts
1 green onion, finely chopped
1-1/2 teaspoons chopped fresh mint or 1/2 teaspoon dried mint flakes
1 teaspoon shredded lemon peel
3/4 teaspoon fresh chopped oregano or 1/4 teaspoon dried oregano
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil

MILLET AND BEEF STUFFED PEPPERS

Millet is rich in B vitamins, calcium, iron, potassium, magnesium, zinc, and contain no gluten. In this recipe, rice is substituted with millet and the result tastes great!

Provided by jamiet

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h20m

Yield 4

Number Of Ingredients 15



Millet and Beef Stuffed Peppers image

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Grease a baking dish.
  • Combine millet, water, and vegetable bouillon in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.
  • Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, 8 to 10 minutes. Add ground beef and cook until beef is crumbly and browned, 8 to 10 minutes. Stir in tomato paste, paprika, cumin, cayenne pepper, and black pepper; stir and simmer to combine flavors, about 5 minutes.
  • Mix cooked millet, cilantro, and feta cheese into ground beef mixture. Spoon mixture into red bell peppers; place in prepared baking dish.
  • Bake in the preheated oven until peppers are slightly tender, 15 to 20 minutes. Place the tops back on the peppers; bake until peppers are tender, 10 to 15 more minutes.

Nutrition Facts : Calories 373.7 calories, Carbohydrate 31.4 g, Cholesterol 48.7 mg, Fat 20.3 g, Fiber 5.5 g, Protein 16.5 g, SaturatedFat 6.9 g, Sodium 324 mg, Sugar 10.3 g

½ cup millet
2 cups water
2 cubes vegetable bouillon
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
½ pound ground beef
3 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
1 tablespoon chopped fresh cilantro
¼ cup chopped feta cheese
4 large red bell peppers, tops removed and set aside and seeds removed

THE BEST STUFFED PEPPERS

We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13



The Best Stuffed Peppers image

Steps:

  • If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
  • Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
  • Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
  • Arrange a rack in the center of the oven and preheat to 450 degrees F.
  • Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

MILLET-STUFFED PEPPERS

Looking for a millet recipe the whole family can get behind? Try these tasty grain- and veggie-filled Millet-Stuffed Peppers topped with melty mozzarella.

Provided by My Food and Family

Categories     Home

Time 1h

Yield Makes 8 servings.

Number Of Ingredients 10



Millet-Stuffed Peppers image

Steps:

  • Heat oven to 350ºF.
  • Bring 1-1/2 qt. (6 cups) water to boil in medium saucepan. Add millet; cook 20 min. or until tender. Meanwhile, cook and stir onions and garlic in hot oil in large skillet on medium-high heat 5 min. or until onions are crisp-tender. Stir in carrots; cook 4 min. or until crisp-tender. Add cumin and chili powder; mix well. Cook 2 min.
  • Drain millet. Add to vegetable mixture in skillet with crumbles and 1 cup cheese; mix well. Spoon into pepper halves; place in shallow baking dish. Sprinkle with remaining cheese. Pour 1/4 cup water into dish; cover.
  • Bake 35 min. or until peppers are crisp-tender and filling is heated through (160ºF).

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g

1/2 cup millet, rinsed, toasted
1 small onion, chopped
1 tsp. minced garlic
3 Tbsp. olive oil
1 carrot, shredded
1 tsp. ground cumin
1 tsp. chili powder
1 cup frozen BOCA Veggie Ground Crumbles
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
4 green peppers, cut lengthwise in half, seeded

STUFFED RED PEPPERS

Stuffed peppers with beef and mushrooms.

Provided by Jane

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h45m

Yield 6

Number Of Ingredients 13



Stuffed Red Peppers image

Steps:

  • Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
  • Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
  • Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
  • Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 74.3 g, Cholesterol 50.2 mg, Fat 12.6 g, Fiber 8.9 g, Protein 24 g, SaturatedFat 4.6 g, Sodium 1095 mg, Sugar 17.1 g

2 cups brown rice
4 cups water
1 pound ground beef
1 onion, diced
¼ cup chopped mushrooms, or to taste
3 cloves garlic, chopped
1 (26 ounce) jar tomato sauce
1 (16 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon Italian seasoning
salt and ground black pepper to taste
6 red bell peppers, tops and seeds removed
¼ cup grated Parmesan cheese, or to taste

MILLET STUFFED PEPPERS

This great recipe will help fill you up and give you part of those essential food group requirements we need daily.

Provided by Kathy F.

Categories     Low Cholesterol

Time 55m

Yield 4 stuffed peppers, 2 serving(s)

Number Of Ingredients 14



Millet Stuffed Peppers image

Steps:

  • Preheat oven to 350°F.
  • 2. In a small sauce pot, add millet and water. Bring to boil, reduce to simmer and cover. Cook for 15 minutes. After 15 minutes, turn heat off and let millet sit about 5 minutes, then fluff with fork.
  • 3. In a frying pan, heat oil over medium-low heat. Add onion and saute 10 minutes, until translucent.
  • 4. Add zucchini to onions and saute another 8-10 minutes until onions are golden and zucchini is soft. Add garlic and saute another minute. Remove from heat.
  • 5. In a large mixing bowl, place 1 cup cooked millet, the onion and zucchini mixture, 1 cup black beans, 1 cup diced tomato and all the seasonings. Mix until incorporated.
  • 6. Lay peppers in a baking dish and place 1/4 of mixture in each pepper half.
  • 7. Top each pepper with 1 tablespoon tomatoes.
  • 8. Cover dish with tin foil or lid and bake 30 minutes. After 30 minutes, turn heat to 400°F, remove lid or foil and bake another 10 minutes uncovered.

Nutrition Facts : Calories 541.5, Fat 11.2, SaturatedFat 1.7, Sodium 50.3, Carbohydrate 91.5, Fiber 23.3, Sugar 8.6, Protein 23.3

2 bell peppers, cut in half and core removed
1/2 cup millet, dry
1 cup water
15 ounces black beans, drained (1 can)
1 cup diced tomatoes plus 4 tablespoons diced tomato (canned or fresh)
1 cup zucchini, diced
1 small onion, diced
1 tablespoon oil
2 teaspoons cumin
1 teaspoon smoked paprika
2 teaspoons garlic powder
1 teaspoon chili powder
1 dash red pepper flakes (optional)
1 bit cilantro, chopped (optional)

More about "millet stuffed red peppers recipes"

MILLET-STUFFED PEPPERS WITH GINGER & TOFU - EATINGWELL
Web Jun 3, 2016 Combine water and millet in a medium saucepan; bring to a boil over high heat. Cover, reduce heat to maintain a simmer and cook …
From eatingwell.com
3/5 (3)
Total Time 40 mins
Author Lia Huber
Calories 344 per serving
  • Combine water and millet in a medium saucepan; bring to a boil over high heat. Cover, reduce heat to maintain a simmer and cook until the millet is tender and the liquid is absorbed, 18 to 22 minutes.
  • Meanwhile, place bell pepper halves cut-side up in a broiler-safe pan. Bake until starting to soften, 6 to 10 minutes. Remove from the oven. Turn broiler to high.
  • Combine tofu, carrots, cilantro, oil, tamari, chile pepper, garlic, ginger and sugar in a medium bowl. Stir in the millet. Stuff each pepper half with about 1 cup of the mixture.
millet-stuffed-peppers-with-ginger-tofu-eatingwell image


FALAFEL STUFFED PEPPERS - CONNOISSEURUS VEG
Web Dec 7, 2015 Preheat oven to 400°. Place cooked millet into food processor bowl with chickpeas, onion, garlic, cilantro, parsley, lemon juice, cumin, coriander, salt and pepper. Pulse until mixture is finely chopped …
From connoisseurusveg.com
falafel-stuffed-peppers-connoisseurus-veg image


15 BEST STUFFED PEPPERS RECIPES
Web Feb 10, 2021 We've picked a veritable peck of stuffed pepper recipes, each filled with assorted savory delights, from Mexican-style chicken and enchilada sauce to Cajun-inspired andouille sausage and shrimp, to orzo …
From allrecipes.com
15-best-stuffed-peppers image


MEATLESS STUFFED PEPPERS WITH MILLET - JESSE LANE …
Web Oct 27, 2014 In a large, dry pot, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown. Add the vegetable stock, onions and garlic the pot and stir. Bring to a boil on high heat then lower …
From jesselanewellness.com
meatless-stuffed-peppers-with-millet-jesse-lane image


RECIPE: STUFFED PEPPERS WITH MILLET - IEATGREEN
Web Jan 17, 2013 Preheat oven to 375; In large pan, sauté onions, carrots and leeks in olive oil until soft and caramelized. Add broccoli and continue cooking until soft.
From ieatgreen.com


RECIPE: STUFFED PEPPERS WITH BEEF & MILLET - BLUE APRON
Web Up to 20% cash back 10 oz Lean Ground Beef ½ cup Millet 2 Red Bell Peppers 1 5.5-Ounce Can Tomato Juice ¼ cup Ketchup 1 Onion 3 cloves Garlic 1 Bunch Parsley ⅓ cup Grated …
From


BEEF AND MILLET STUFFED PEPPERS RECIPE| THE HEALTHY TART
Web Aug 22, 2016 Preheat the oven to 350 °F/175 °C. Place the millet in a small pot and add two cups of water. Cover with a lid and bring to a boil, once it's boiling lower the heat and …
From thehealthytart.com


RECIPE: STUFFED PEPPERS | ITALIAN SONS AND DAUGHTERS OF AMERICA
Web May 30, 2023 Instructions. Preheat oven to 350 degrees. In a large skillet over medium high heat brown meatloaf mix for 5 minutes. Add onions, garlic, corn and continue to …
From orderisda.org


MILLET STUFFED PEPPERS - COOKINPOLISH – POLISH FOOD RECIPES
Web Aug 10, 2019 Ingredients 6 bell peppers (use few colors to make it colorful) 1 cup millet 400 g/ 0,7 lb zucchini 2 medium onions bunch parsley 1 cup grated cheese (cheddar/ …
From cookinpolish.com


MILLET AND ROASTED RED PEPPER STUFFED COURGETTES
Web Apr 25, 2022 Toast the millet lightly in a dry pan, then cover with twice the amount of water. Bring to the boil then simmer until the water has gone. Once disappeared, turn off …
From flowwithshell.com


CHEESY STUFFED MEXICAN PEPPERS WITH RED CHILI SAUCE RECIPE
Web Mar 21, 2019 Directions For the Sauce: Heat oil in a large saucepan over medium heat. Add garlic and onion and sauté until starting to soften, 3 to 4 minutes. Add oregano, chili …
From seriouseats.com


RECIPE MILLET-STUFFED RED PEPPERS RECIPE - YOUTUBE
Web May 20, 2016 Recipe Millet-Stuffed Red Peppers Recipe - YouTube Recipe - Millet-Stuffed Red Peppers RecipeINGREDIENTS: 1/4 cup uncooked millet, rinsed and …
From youtube.com


FRED MEYER
Web Accessibility StatementIf you are using a screen reader and having difficulty with this website, please call 800–576–4377.
From fredmeyer.com


MILLET-STUFFED PEPPERS RECIPE AND NUTRITION - EAT THIS MUCH
Web Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. …
From eatthismuch.com


VEGETARIAN STUFFED PEPPERS RECIPE – A COUPLE COOKS
Web Oct 5, 2016 When the millet is done, fluff with a fork in the pan. Then add the beans, corn, salsa, shredded cheese, cumin, kosher salt, and chipotle powder. Stir to combine. Taste, …
From acouplecooks.com


STUFFED PEPPERS WITH BEEF AND MILLET » THE CANDIDA DIET
Web Feb 1, 2019 Cook the millet as directed. Cook the onions, garlic, chilies and tomato with 1 tablespoon of olive oil in a pan for 3 minutes. Add the meat to the pan and cook until no …
From thecandidadiet.com


20 BEST BELL PEPPER RECIPES - WHAT TO MAKE WITH BELL PEPPERS
Web May 23, 2023 Bell peppers add flair to pizza recipes, like a sausage and peppers pizza made in a cast-iron skillet and pizza dip with all your favorite pizza toppings, both of …
From thepioneerwoman.com


STUFFED PEPPERS WITH MILLET RECIPE | EAT SMARTER USA
Web Preparation steps. 1. For the peppers, rinse the millet in cold water. Place in a pot and cook over low heat with 200 ml (approximately 3/4 cup) of water and the bay leaf for about 20 …
From eatsmarter.com


Related Search