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Millet and Beef Stuffed Peppers
Millet and Beef Stuffed Peppers
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate stuffed peppers with gluten-free millet instead of rice, paired with savory beef and feta for a flavorful twist.
Ingredients:
  • 0.5 cup millet
  • 2 cubes vegetable bouillon
  • 2 tablespoons olive oil
  • 0.5 pound ground beef
  • 3 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 0.25 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh cilantro
  • 0.25 cup chopped feta cheese
  • 4 large red bell peppers, tops removed and set aside and seeds removed
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C), while you generously grease a baking dish.
  • In a saucepan, mix millet, water, and vegetable bouillon, bring to a boil. Lower heat, cover, and simmer until water is absorbed, approximately 15 minutes.
  • In a skillet over medium heat, sauté onion and garlic in olive oil until onion is tender, about 8-10 minutes. Add ground beef and cook until crumbly and browned, another 8-10 minutes. Mix in tomato paste, paprika, cumin, cayenne pepper, and black pepper; simmer for 5 minutes to meld flavors.
  • Fold in the cooked millet, fresh cilantro, and creamy feta cheese to the seasoned ground beef. Fill the vibrant red bell peppers with the flavorful mixture and arrange them in a baking dish.
  • Bake in the preheated oven until peppers are slightly tender, about 15-20 minutes. Replace the tops and continue baking until peppers are fully tender, for another 10-15 minutes.

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