Millet-Stuffed Peppers with Ginger & Tofu

Rating: 2.75 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.

Lia Huber
Source: EatingWell Magazine, September/October 2015
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Ingredients

Directions

  • Position rack in upper third of oven; preheat to 425 degrees F.

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  • 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.

Nutrition Facts

Serving Size: 1 stuffed pepper half
Per Serving:
344.3 calories; protein 12.6g 25% DV; carbohydrates 38.6g 12% DV; exchange other carbs 2.5; dietary fiber 6.3g 25% DV; sugars 6.4g; fat 15.4g 24% DV; saturated fat 1.6g 8% DV; cholesterolmg; vitamin a iu 8365.5IU 167% DV; vitamin c 108.1mg 180% DV; folate 76.3mcg 19% DV; calcium 44.2mg 4% DV; iron 2.5mg 14% DV; magnesium 58.2mg 21% DV; potassium 358.4mg 10% DV; sodium 412.6mg 17% DV; thiamin 0.2mg 23% DV; added sugar 1g.
Exchanges:

2 starch, 1 1/2 vegetable, 1 lean meat, 2 fat

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
LisaC
Rating: 3 stars
04/03/2018
Not one that I would rush to make again but it made for a decent meal. Perhaps using something other than millet might be better. Read More
gail wright
Rating: 4 stars
08/27/2017
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. Read More
EatingWell User
Rating: 2 stars
09/19/2015
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. Read More
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EatingWell User
Rating: 2 stars
09/19/2015
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. Read More
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