Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 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. You can choose your favorite flavor of baked tofu. Serve with roasted broccoli or asparagus drizzled with sesame oil.

EatingWell Magazine, September/October 2015; updated October 2022


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

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