Millet, black beans and tomatoes are stuffed into pepper shells, and then baked in the microwave oven. These vegetarian stuffed peppers are easy to make and are also gluten free!

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.

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  • Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap.

  • Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.

Nutrition Facts

189 calories; protein 6.1g 12% DV; carbohydrates 37.6g 12% DV; fat 2.1g 3% DV; cholesterolmg; sodium 17.1mg 1% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/31/2005
I added fresh garlic cayenne cumin and chili powder to the millet and it was excellent! Read More
(32)

Most helpful critical review

Rating: 3 stars
12/27/2010
This recipe has potential but I find millet to be kind of dry so if I make it again I will use quinoa instead. Read More
(6)
28 Ratings
  • 5 star values: 10
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/31/2005
I added fresh garlic cayenne cumin and chili powder to the millet and it was excellent! Read More
(32)
Rating: 5 stars
05/01/2011
I liked this recipe. I sauteed 1 chopped onion with 8 ounces of chopped mushrooms until they were translucent. I added 3 chopped tomatoes to the onions and mushrooms and sauteed them for an additional 3 to 4 minutes. Finally I added 1/2 teaspoon cumin and 1 teaspoon chili powder and 1 can of mild diced chiles and sauteed for an additional minute or so. I mixed in the cooked millet and beans and stuffed the peppers. I topped the peppers with a sprinkling of mozzarella cheese and bread crumbs and baked them in a preheated oven at 350F for about 45 minutes. The stuffed peppers came out great. I had some of the stuffing mixture left over and I simply baked that along side the stuffed peppers. I will definitely use this recipe again. Read More
(27)
Rating: 4 stars
04/29/2009
This recipe is good as is if you don't like spicy food. Otherwise add some spice to it we used chili powder cumin and some Italian Seasoning--a lot of all 3. You don't need any more salt. Perhaps pepper garlic and/or onion. After we put it in the peppers I topped them with some bread crumbs and last but not least some shredded parmesan cheese. That was the only cheese I had in the house. We don't microwave anything so we baked it at 350 for 30 min. the recipe says until tender. It came out real good with the suggestions made here. Thanks Susan. Read More
(23)
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Rating: 5 stars
07/28/2010
I doubled everything except the black beans. I also sauteed about a pound of mild sausage along with 2 chopped onions, some minced garlic, cayenne pepper and black pepper and added it to everything else. I did not use any boullion cubes. I cut the peppers in half lengthwise and baked them in the oven at 350 degrees. Read More
(15)
Rating: 4 stars
10/25/2011
Great recipe! Only problem was that the bouillon made the millet way to salty. Then again I was using a product called "Better than Bouillon". It's always worked great but it must be way saltier than bouillon cubes. Next time if I use "Better than Bouillon" I will only use 2 cubes worth. That really was the only learning curb of the whole recipe though. I added a few hardy shakes of "Mrs. Dash Fiesta Lime" seasoning salt and that really kick it up a notch. Also stirred in a few glugs of some cheapo picante salsa. A must! I cooked it in the oven not the microwave and it turned out great. Millet can be tricky to cook some times (the outside is mush and inside it crunchy still). This link gives excellent instructions on how to cook millet to perfection. Toasting the millet for a few minutes before boiling really is key! Gives it a fantastic flavor. http://www.vegancoach.com/how-to-prepare-millet.html. Oh! Also added a tablespoon or so of nutritional yeast to add a cheesy flavor. Serve with few good dollops of guacamole and voila! Amazing. Thanks for the excellent recipe! Read More
(14)
Rating: 5 stars
09/27/2008
SO GOOD! I also added Cumin garlic chili powder and black peper! I threw it all on the rice cooker and it came out great! The second time i made it i just chopped the pepers and threw them in with everything else! Great for a side dish or meal! Read More
(14)
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Rating: 5 stars
02/22/2010
Delicious! I added cumin 3-4 cloves of garlic and fresh cilantro. I cut my peppers in half and laid them in a glass dish with tomato sauce at the bottom (a thin layer). I baked them at 350 for about 15 minutes and they were awesome! Thanks! Read More
(14)
Rating: 4 stars
10/09/2008
Would've been bland as written but is a good starter. Added cumin chili powder garlic powder cayenne and pepper and mixed in chopped jarred jalapenos. Topped with cheddar and sour cream. Made a LOT of filling. Filled 5 peppers with enough leftover for lunch. Read More
(14)
Rating: 5 stars
06/02/2008
Replaced the tomatoes with our favorite salsa and added some cumin. Yummy! This will be added to our regular dinner favorites! Love that it cooks in the microwave! Thanks for a great recipe. Read More
(11)
Rating: 3 stars
12/27/2010
This recipe has potential but I find millet to be kind of dry so if I make it again I will use quinoa instead. Read More
(6)