Meatless Stuffed Peppers with Millet

Meatless Stuffed Peppers with Millet make a delicious vegetarian dish bursting Italian flavours. I decide to stuff my Meatless Stuffed Peppers with millet because it is a fluffy gluten free gain 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.

Meatless Stuffed Peppers by @jesselwellness #stuffedpeppers #cleaneating

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 me and my sisters 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.

Meatless Stuffed Peppers by @jesselwellness #halloween #peppers title

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 phosphoruse 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 helps prevent gallstones
  • Millet gluten free, hypoallergenic and has an alkaline effect on the body

Meatless Stuffed Peppers by @jesselwellness #glutenfree #vegan #halloween

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 350F.
  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 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.
  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!

Meatless Stuffed Peppers by @jesselwellness #millet #vegetarian

Meatless Stuffed Peppers with Millet
Author: 
Recipe type: Vegetarian & Vegan Mains
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Meatless Stuffed Peppers with Millet are a delicious side to any meal. They are gluten free and can be vegan or vegetarian if you choose to add a little cheese on top. I decide to stuff my Meatless Stuffed Peppers with millet because it is a fluffy gluten free gain that doesn't get enough attention!
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
  • ⅓ cup pine nuts, toasted
  • 1 cup spinach, chopped
  • ½ cup grated sheep cheddar  * optional
Instructions
  1. Pre-heat the oven to 350F.
  2. To cook the millet: 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 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.
  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 covered for 20 minutes.

3 Comments

  1. […] but you can top them with a little grated sheep cheddar as well. Try this recipe (here) by our very own Holistic Nutritionist, Jesse Lane […]

  2. […] of the usual rice used in many recipes, it gives it a different twist and taste. This recipe by Jesse Lane Wellness got it together very well. Aside millet in the recipe, meat was also entirely excluded making it […]

  3. […] Get the recipe here. […]

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