These Vegetarian Stuffed Peppers are stuffed with a millet black bean pilaf and topped with a beautiful roasted red pepper carrot pesto sauce. These beautiful vegetarian stuffed peppers happen to be vegan-adaptable and gluten-free too. If you’re vegan, either leave out the cheese in roasted red pepper carrot pesto, or substitute with a simple roasted red pepper sauce. This recipe accommodates a variety of special diets, and can be enjoyed by many people, whether or not they’re on a special diet.
The last few weeks, my CSA Box has been overflowing with red peppers, and I’ve been trying to figure out what to do with all of them…that’s how these Vegetarian Stuffed Peppers with Millet Black Bean Pilaf came about. I’ve been thinking of making stuffed peppers with whole grains for a while, so this was the perfect excuse to try them.
Millet is one of the ancient grains, along with quinoa, amaranth, sorghum, spelt and teff. If you’ve never tried millet, it cooks up light and fluffy and is very mild in taste. Although many recipes suggest a 2 to 1 ratio of liquid to millet, I found the ratio of 4 to 1 worked best in order to fully cook the millet. When I tried the 2 to 1 ratio, I almost burned the millet as it sucked up all the liquid before being fully cooked.
I still had some Roasted Red Pepper Carrot Pesto leftover from the other day, and thought it would make the perfect topping for these stuffed peppers. I cooked the millet pilaf on the stove first, then tossed in some black beans and tomatoes, before stuffing the peppers.
The peppers needed to bake for an hour (covered) before they were nice and tender. I put a little broth in the bottom of the pan before covering everything, which helped to steam the peppers and keep the millet pilaf nice and moist. Topped with a little thinned Roasted Red Pepper Carrot Pesto, these stuffed peppers are pretty enough to serve to company or to enjoy for a meatless meal. If you’re vegan, top with roasted red pepper sauce made by pureeing roasted red peppers, olive oil, garlic, salt and pepper.
Vegetarian Stuffed Peppers with Millet Black Bean Pilaf and Roasted Red Pepper Sauce
- 1/2 cup millet
- 2 1/2 cups vegetable broth divided
- 1 carrot peeled, diced
- 1/4 onion finely diced
- 1 sprig thyme
- 1/2 cup tomatoes chopped
- 1/2 cup cooked black beans
- 2 red bell peppers halved, seeded
- 4 tablespoons Roasted Red Pepper Sauce thinned with broth or water until desired consistency
Preheat oven to 375 degrees.
Place millet, 2 cups broth, carrot, onion and thyme sprig in a small saucepan.
Bring to a boil, then reduce heat to low and cook, covered for 25 minutes.
Check after 20 minutes and add more broth as needed. Remove from heat and gently stir in chopped tomatoes and black beans.
Spoon into red bell pepper halves.
Pour 1/2 cup broth into a square baking pan or pie pan.
Place stuffed peppers in pan.
Cover with foil and bake for 1 hour.
To serve, spoon Roasted Red Pepper Pesto on top.