Name: Millet and Beef Stuffed Peppers recipe
Ingredients: 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

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Ingredients

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

Nutrition Info

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 servingSize: - sodium: 324 mg sugar: 10.3 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

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!

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