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Recipe: Stuffed Peppers with Millet

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Stuffed peppers make a wonderful, satisfying vegan dinner entree. Millet is a great option for those who have a gluten allergy but feel free to use rice, quinoa, or any other grain as well.

Recipe: Stuffed Peppers with Millet
Author: 
Recipe type: Entree
Cuisine: Vegan, Vegetarian
 
Ingredients
  • 8 Large Organic Peppers, Red, Orange or Yellow- Tops cut off and seeds removed
  • 1 large onion, chopped
  • 2 leeks, chopped fine
  • 2 carrots, chopped fine
  • 1 broccoli, cut into small floret’s
  • 10 shitake mushrooms, stems removed, chopped
  • 1 pk. Dried organic mushroom medley,
  • 2 cups millet, cooked according to directions
  • 1 cup cooked forbidden rice
  • 1 can fire roasted tomatoes
  • 1 can cannellini Beans
  • ¼ cup chopped dill
  • ¼ cup , plus 1 t. apple cider vinegar
  • 2 Tbs, plus ½ t. maple syrup
  • 1 t. garlic
  • 2 cups tomato sauce
  • 1 ½ cup water
  • ½ cup chopped parsley
  • 1 cup chopped walnuts
  • Olive oil
  • Salt and Pepper
Instructions
  1. Preheat oven to 375
  2. In large pan, sauté onions, carrots and leeks in olive oil until soft and caramelized. Add broccoli and continue cooking until soft. Season with salt and pepper.
  3. Meanwhile, cover the dried mushrooms with boiling water, and set aside to soak for 20 minutes, until soft.
  4. Add the fire roasted tomatoes, beans, dill, vinegar and maple syrup, to sauté pan, and continue cooking for 5 more minutes.
  5. Remove pan from heat and transfer to a large bowl. Add the cooked millet, rice, walnuts and parsley and mix together.
  6. Drain the dried mushrooms, reserving the soaking water for later. Chop the mushrooms, and sauté them with the shitake mushrooms in olive oil, using the same sauté pan that you used for the other vegetables. Add the garlic, ½ t. maple syrup and 1 t. apple cider vinegar and cook for 5 minutes until soft. Add to filling.
  7. Stuff the peppers with the filling, and stand them up, side by side in a casserole pan, using a pan that fits them all, so they won’t fall over.
  8. Mix the tomato sauce with the water (using some of the mushroom water) and pour it all around the peppers. Cover with aluminum foil.
  9. Bake for 1 ½ hours, basting every 30 minutes, until done

Step-By-Step Instructions

In large pan, sauté onions, carrots and leeks in olive oil until soft and caramelized. Add broccoli and continue cooking until soft. Season with salt and pepper.

Meanwhile, cover the dried mushrooms with boiling water, and set aside to soak for 20 minutes, until soft. Add the fire roasted tomatoes, beans, dill, vinegar and maple syrup, to sauté pan, and continue cooking for 5 more minutes.
Remove pan from heat and transfer to a large bowl. Add the cooked millet, rice, walnuts and parsley and mix together. Drain the dried mushrooms, reserving the soaking water for later.

Chop the mushrooms, and sauté them with the shitake mushrooms in olive oil, using the same sauté pan that you used for the other vegetables.

Add the garlic, ½ t. maple syrup and 1 t. apple cider vinegar and cook for 5 minutes until soft. Add to filling. Stuff the peppers with the filling, and stand them up, side by side in a casserole pan, using a pan that fits them all, so they won’t fall over.


Mix the tomato sauce with the water (using some of the mushroom water) and pour it all around the peppers.

Cover with aluminum foil. Bake for 1 ½ hours, basting every 30 minutes, until done

About Bhavani Jaroff

Bhavani Jaroff is a Natural Foods Chef, Educator, Radio Host, and Food Activist. She has over thirty years experience cooking healthy, fresh organic food. Read More


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