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Millet-Stuffed Peppers with Ginger & Tofu
Millet-Stuffed Peppers with Ginger & Tofu
3 Reviews
From: EatingWell Magazine, September/October 2015
The filling in this stuffed pepper recipe uses millet, which is naturally gluten-free and has a nutty corn flavor—plus it cooks quickly because of its small size. We like Asian-flavored baked tofu in this recipe, but you can choose your favorite flavor. Serve with roasted broccoli or asparagus drizzled with sesame oil.
- By: Lia Huber EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1¾ cups water
- ¾ cup millet
- 2 large red bell peppers, halved lengthwise and seeded
- 4 ounces flavored baked tofu, diced
- 2 medium carrots, grated
- ¼ cup chopped fresh cilantro
- 3 tablespoons canola oil
- 1½ tablespoons reduced-sodium tamari
- 2 teaspoons minced serrano or jalapeño pepper
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sugar
Preparation
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Active
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Ready In
- Position rack in upper third of oven; preheat to 425°F.
- 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.
- Broil the peppers until heated through and the millet is starting to brown, 4 to 6 minutes.
- Serving size: 1 stuffed pepper half
- Per serving: 344 calories; 15 g fat(2 g sat); 6 g fiber; 39 g carbohydrates; 13 g protein; 76 mcg folate; 0 mg cholesterol; 6 g sugars; 1 g added sugars; 8,366 IU vitamin A; 108 mg vitamin C; 44 mg calcium; 3 mg iron; 413 mg sodium; 358 mg potassium
- Nutrition Bonus: Vitamin C (180% daily value), Vitamin A (167% dv)
- Carbohydrate Servings: 2½
- Exchanges: 2 starch, 1½ vegetable, 1 lean meat, 2 fat
Reviews 3
August 27, 2017
By: gail wright
we loved it but changed it from toful to meatfree crumbles. We had some stuffing left so we had it a few days later with a wrap & vegan cheese & green sauce, so yummy.
September 19, 2015
By: EatingWell User
97 % of recipes from Eating Well are delicious. This recipe, all though easy to make, it lacks depth of flavor. Very bland even with the Serrano and ginger. Not sure what would make it better. Definitely not a recipe I will make again.
September 19, 2015
By: EatingWell User
97 % of recipes form Eating Well are delicious. This recipe, all though easy to make, it lacks depth of flavor. Very bland even with the Serrano and ginger. Not sure what would make it better. Definitely not a recipe I will make again.
