Millet Stuffed Peppers

13 60 467
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 4
Millet Stuffed Peppers
Health Rating


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 cup Spinach
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.

Nutrition Facts

Per Portion

Calories 467
Calories from fat 134
Calories from saturated fat 53
Total Fat 14.9 g
Saturated Fat 5.9 g
Trans Fat 0
Polyunsaturated Fat 6.2 g
Monounsaturated Fat 9.9 g
Cholesterol 15.7 mg
Sodium 796 mg
Potassium 849 mg
Total Carbohydrate 64 g
Dietary Fiber 13.1 g
Sugars 7.9 g
Protein 19.5 g

Dietary servings

Per Portion

Grain 1.1
Meat Alternative 0.3
Milk Alternative 0.3
Vegetables 2.6

Energy sources

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