Replace the traditional rice component of stuffed peppers with millet for a different gluten-free grain in your meal. Beef and feta cheese bring a nice savory complement to the stuffing.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
374 Calories
Recipe Instructions
Step 1
Preheat an oven to 450 degrees F (230 degrees C). Grease a baking dish.
Step 2
Combine millet, water, and vegetable bouillon in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.
Step 3
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, 8 to 10 minutes. Add ground beef and cook until beef is crumbly and browned, 8 to 10 minutes. Stir in tomato paste, paprika, cumin, cayenne pepper, and black pepper; stir and simmer to combine flavors, about 5 minutes.
Step 4
Mix cooked millet, cilantro, and feta cheese into ground beef mixture. Spoon mixture into red bell peppers; place in prepared baking dish.
Step 5
Bake in the preheated oven until peppers are slightly tender, 15 to 20 minutes. Place the tops back on the peppers; bake until peppers are tender, 10 to 15 more minutes.
Ingredients
2 cups water
1 onion, chopped
2 tablespoons olive oil
1 teaspoon paprika
1 tablespoon chopped fresh cilantro
3 tablespoons tomato paste
2 cubes vegetable bouillon
1 teaspoon cumin
2 garlic cloves, crushed
4 large red bell peppers, tops removed and set aside and seeds removed
