Meatless Stuffed Peppers with Millet make a delicious vegetarian dish bursting with Italian flavours. I decided to stuff my Meatless Stuffed Peppers with millet because it is a fluffy gluten-free grain that doesn’t get enough attention! It has a delicious and slightly nutty flavour that really comes out when you toast the millet before boiling it. These meatless stuffed peppers are a fantastic vegan dish, but you can top them with a little grated sheep cheddar as well.

Since it is Halloween, I decided to have a little fun with my meatless stuffed peppers and turn them into jack-o-lanterns! When I was little, I remember it was always hard for my mom to get my sisters and me to eat before going trick-or-treating. We were so eager to stuff our pillow cases with candy, and we didn’t see the point in eating dinner if we were going to eat candy all night! Meatless Stuffed Peppers with Millet are the perfect pre-trick-or-treating dinner because they capture the fun of Halloween but still offer a ton of health benefits.

Health Benefits of Millet

Millet is a small ancient grain that looks like a tiny round bead. It is an important staple in Africa and has been cultivated for over 8,000 years. Although it is generally used as birdseed in North America, millet has many health benefits.

• Millet is a great source of manganese and phosphorus, which support bone health
• Millet is a heart-healthy grain because it is high in magnesium, which lowers high blood pressure
• Millet is high in gut-cleaning insoluble fiber, which prevents constipation and helps prevent gallstones
• Millet gluten-free, hypoallergenic and has an alkaline effect on the body

Meatless Stuffed Peppers with Millet

(vegetarian, gluten-free)

Prep time: 10 minutes | Cook time: 50 minutes | Serving size: 4

Ingredients:

• 1 cup millet
• 2 cups vegetable stock
• 1 onion, diced
• 2 garlic cloves, minced
• 4 orange peppers, tops cut off
• 1 cup pasta sauce
• ¼ cup nutritional yeast
• 2 Tbsp fresh basil, chopped
• ½ Tbsp dried oregano
• 1 tsp red pepper flakes
• 1/3 cup pine nuts, toasted
• 1 cup spinach, chopped
• ½ cup grated sheep cheddar  * optional

Directions:

1. Pre-heat the oven to 350°F.
2. 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 the heat and simmer for 15 minutes. Remove from the heat and allow it to sit, covered and for 10 minutes.
3. While the millet is cooking, place the cut peppers in a steamer basket and steam for 10 minutes until slightly soft, then pat dry.
4. When the millet mixture is done resting, gently stir in the pasta sauce, nutritional yeast, spices, pine nuts and spinach.
5. Spoon the meatless stuffed peppers filling into the steamed peppers and top with cheese if desired. Cook the meatless stuffed peppers for 20 minutes in the oven, uncovered.

Have you tried my Meatless Stuffed Peppers with Millet yet? Scroll down to the bottom of the post to rate the recipe and let me know what you thought!