Millet Stuffed Peppers

This great recipe will help fill you up and give you part of those essential food group requirements we need daily.

• Ready In: 55 mins
• Serves: 2
• Yields: 4 stuffed peppers

Ingredients

• 2  bell peppers, cut in half and core removed
• 1⁄2 cup  millet, dry
• 1  cup water
• 15  ounces black beans, drained (1 can)
• 1  cup  diced tomatoes plus 4 tablespoons diced tomato (canned or fresh)
• 1  cup zucchini, diced
• 1  small onion, diced
• 1  tablespoon  oil
• 2  teaspoons cumin
• 1  teaspoon  smoked paprika
• 2  teaspoons garlic powder
• 1  teaspoon chili powder
• 1  dash red pepper flakes (optional)
• 1  bit cilantro, chopped (optional)

Directions

1. Preheat oven to 350°F.
2. 2. In a small sauce pot, add millet and water. Bring to boil, reduce to simmer and cover. Cook for 15 minutes. After 15 minutes, turn heat off and let millet sit about 5 minutes, then fluff with fork.
3. 3. In a frying pan, heat oil over medium-low heat. Add onion and saute 10 minutes, until translucent.
4. 4. Add zucchini to onions and saute another 8-10 minutes until onions are golden and zucchini is soft. Add garlic and saute another minute. Remove from heat.
5. 5. In a large mixing bowl, place 1 cup cooked millet, the onion and zucchini mixture, 1 cup black beans, 1 cup diced tomato and all the seasonings. Mix until incorporated.
6. 6. Lay peppers in a baking dish and place 1/4 of mixture in each pepper half.
7. 7. Top each pepper with 1 tablespoon tomatoes.
8. 8. Cover dish with tin foil or lid and bake 30 minutes. After 30 minutes, turn heat to 400°F, remove lid or foil and bake another 10 minutes uncovered.