|10 min||50 min||4|
|1 cup||Millet, dry|
|2 cup||Vegetable stock/broth|
|1 medium||White onion (diced)|
|2 clove(s)||Garlic (minced)|
|4 medium pepper(s)||Orange bell pepper (tops cut off)|
|1 cup||Tomato-Basil pasta sauce (or favourite pasta sauce)|
|1/4 cup||Nutritional yeast|
|2 tbsp||Basil, fresh (chopped)|
|1/2 tbsp||Oregano, dried|
|1 tsp||Red pepper flakes|
|1/3 cup||Pine nuts, dried (toasted)|
|1/2 cup, shredded||Cheddar cheese (optional )|
Pre-heat the oven to 350°F.
In a large, dry pot, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown. Add the vegetable stock, onions and garlic to the pot and stir. Bring to a boil on high heat then lower heat and simmer for 15 minutes. Remove from the heat and allow it to sit, covered and for 10 minutes.
While the millet is cooking, place the cut peppers in a steamer basket and steam for 10 minutes until slightly soft then pat dry.
When the millet mixture is done resting, gently stir in the pasta sauce, nutritional yeast, spices, pine nuts and spinach.
Spoon the filling into the steamed peppers and top with cheese if desired. Cook the stuffed peppers for 20 minutes in the oven uncovered.