Millet and Beef Stuffed Peppers |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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! Ingredients:
1/2 cup millet |
2 cups water |
2 cubes vegetable bouillon |
2 tablespoons olive oil |
1 onion, chopped |
2 garlic cloves, crushed |
1/2 pound ground beef |
3 tablespoons tomato paste |
1 teaspoon paprika |
1 teaspoon cumin |
1/4 teaspoon cayenne pepper |
1/4 teaspoon ground black pepper |
1 tablespoon chopped fresh cilantro |
1/4 cup chopped feta cheese |
4 large red bell peppers, tops removed and set aside and seeds removed |
Directions:
1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking dish.
2. 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.
3. 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.
4. Mix cooked millet, cilantro, and feta cheese into ground beef mixture. Spoon mixture into red bell peppers; place in prepared baking dish.
5. 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.
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