Stuffed Red Peppers Recipe

Name: Stuffed Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup uncooked millet, rinsed and drained; 3/4 cup vegetable broth; 2 medium sweet red peppers; 1/3 cup frozen corn, thawed; 1/4 cup finely chopped onion; 3 tablespoons finely chopped celery; 2 tablespoons chopped walnuts; 1 green onion, finely chopped; 1-1/2 teaspoons chopped fresh mint or 1/2 teaspoon dried mint flakes; 1 teaspoon shredded lemon peel; 3/4 teaspoon fresh chopped oregano or 1/4 teaspoon dried oregano; 1 small garlic clove, minced; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 tablespoon olive oil

Servings: persons

1/4 cup uncooked millet, rinsed and drained
3/4 cup vegetable broth
2 medium sweet red peppers
1/3 cup frozen corn, thawed
1/4 cup finely chopped onion
3 tablespoons finely chopped celery
2 tablespoons chopped walnuts
1 green onion, finely chopped
1-1/2 teaspoons chopped fresh mint or 1/2 teaspoon dried mint flakes
1 teaspoon shredded lemon peel
3/4 teaspoon fresh chopped oregano or 1/4 teaspoon dried oregano
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil

1
In a saucepan, bring millet and broth to a boil. Reduce heat; simmer, covered, until millet is tender and broth is absorbed, about 30-35 minutes. Transfer to a large bowl and cool.
2
Meanwhile, cut tops off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
3
With a fork, fluff cooled millet. Add the corn, onion, celery, nuts, green onion and seasonings; blend well. Spoon into sweet peppers. Drizzle with oil. Place in a baking dish coated with cooking spray. Cover and bake at 350u00b0 for 55-60 minutes or until tender.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup uncooked millet, rinsed and drained, 3/4 cup vegetable broth, 2 medium sweet red peppers, 1/3 cup frozen corn, thawed, and more.

Yes, Stuffed Red Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Red Peppers

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