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3 Ratings
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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.

Source: EatingWell Magazine, September/October 2015




Ingredient Checklist


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

Nutrition Facts

1 stuffed pepper half
344 calories; protein 12.6g; carbohydrates 38.6g; dietary fiber 6.3g; sugars 6.4g; fat 15.4g; saturated fat 1.6g; vitamin a iu 8365.5IU; vitamin c 108.1mg; folate 76.3mcg; calcium 44.2mg; iron 2.5mg; magnesium 58.2mg; potassium 358.4mg; sodium 412.6mg; thiamin 0.2mg; added sugar 1g.

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