- 1/2 cup millet
- 2 cups water
- 2 cubes vegetable bouillon
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1/2 pound ground beef
- 3 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh cilantro
- 1/4 cup chopped feta cheese
- 4 large red bell peppers, tops removed and set aside and seeds removed
- Preheat an oven to 450 degrees F (230 degrees C). Grease a baking dish.
- Combine millet, water, and vegetable bouillon in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, 8 to 10 minutes. Add ground beef and cook until beef is crumbly and browned, 8 to 10 minutes. Stir in tomato paste, paprika, cumin, cayenne pepper, and black pepper; stir and simmer to combine flavors, about 5 minutes.
- Mix cooked millet, cilantro, and feta cheese into ground beef mixture. Spoon mixture into red bell peppers; place in prepared baking dish.
- Bake in the preheated oven until peppers are slightly tender, 15 to 20 minutes. Place the tops back on the peppers; bake until peppers are tender, 10 to 15 more minutes.
05/18/2018
recipepes.com
Millet and Beef Stuffed Peppers, recipe
PT15M
PT1H
5
455 calories
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