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Vegetarian Stuffed Peppers with Millet Black Bean Pilaf and Roasted Red Pepper Sauce

September 30, 2011 by Jeanette 35 Comments

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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.
Stuffed Peppers with Millet and Roasted Red Pepper Sauce
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.

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Vegetarian Stuffed Peppers with Millet Black Bean Pilaf and Roasted Red Pepper Sauce

Course Main Course
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 152 kcal

Ingredients

  • 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

Instructions

  1. 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.

Nutrition Facts
Vegetarian Stuffed Peppers with Millet Black Bean Pilaf and Roasted Red Pepper Sauce
Amount Per Serving
Calories 152 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 685mg30%
Potassium 343mg10%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 5g6%
Protein 5g10%
Vitamin A 4880IU98%
Vitamin C 80.9mg98%
Calcium 17mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: dairy-free, Dinner, gluten-free, main courses, side dishes, vegan, vegetarian, whole grain Tagged With: dairy-free, gluten-free, meatless, Meatless Monday, vegan, vegetarian, whole grains

« Whole Grain Recipe Roundup – Whole Grains Month
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Comments

  1. Sabrina-eat.drink.and be merry. says

    September 30, 2011 at 10:49 am

    I LOVE the red pepper sauce!!! OMG it takes an already yummy dish to the next level!

    Reply
  2. Marry Bell says

    September 30, 2011 at 1:09 pm

    I love this meal .. i adore black beans ..the only thing that i avoid when cooking this is the onion!

    Reply
  3. Caroline @ chocolate and carrots says

    September 30, 2011 at 1:17 pm

    Wow…those peppers look incredible! What a great way to incorporate whole grains into your diet! 🙂 Definitely adding this recipe to the list! Yay! Thanks for the giveaway!

    Reply
  4. Pretend Chef says

    September 30, 2011 at 2:39 pm

    These are some of the tastiest looking stuffed bell peppers I have ever seen. Oh my! What a great giveaway. I would love to check out the cookbook and put those whole grains to use. My family is open to trying new things and it's great when I make a dish with whole grains and they can't tell the difference.

    Reply
  5. Pretend Chef says

    September 30, 2011 at 2:53 pm

    I pinned to Pinterest.

    Reply
  6. Desiree says

    September 30, 2011 at 2:55 pm

    my favorite whole grain has to be steel cut oatmeal! I do use a lot of quinoa though too! This is an excellent recipe to add variety to an old favorite of my family!

    Reply
  7. Jeanette says

    September 30, 2011 at 3:48 pm

    Glad you all are liking these stuffed peppers. I really liked the creamy Roasted Red Pepper Carrot Pesto Sauce with these peppers.

    Reply
  8. Anonymous says

    September 30, 2011 at 3:52 pm

    Stuffed peppers look great! – i have a glut of peppers in my fridge right now, so will try these asap 🙂 in the last year or so, i've moved to baking all of our bread myself, with the focus on producing 100% whole wheat and/or whole grain loaves (leaning heavily on Peter Reinhart's whole grain breads book) – to that end, my pantry is more full of grains then it's ever been before, and i love it! the usual oatmeal has been joined by farro, barley, amaranth, quinoa, brown rices of all sizes, rye & wheat berries, etc. love the challenge of learning new ways to use all this great stuff!

    Reply
  9. Alison @ Ingredients, Inc. says

    September 30, 2011 at 4:20 pm

    These look fabulous! Can't wait to make this

    Reply
  10. Squash Blossom Babies says

    September 30, 2011 at 4:50 pm

    Recipe looks great!! I just pinned it but not sure it sent to you. 🙂 http://pinterest.com/whitneysquash/

    Reply
  11. Meghan says

    September 30, 2011 at 5:53 pm

    Stuffed peppers are the bomb!

    I really love this recipe although I sub the walnuts since I'm allergic.

    immortalb4 at gmail dot com

    Reply
  12. Meghan says

    September 30, 2011 at 5:54 pm

    I tweeted

    https://twitter.com/#!/immortalb4/status/119832411159793664

    immortalb4 at gmail dot com

    Reply
  13. Meghan says

    September 30, 2011 at 5:54 pm

    I follow @immortalb4

    immortalb4 at gmail dot com

    Reply
  14. Itty Bitty says

    September 30, 2011 at 5:54 pm

    Doing the unprocessed October, looking forward to trying new whole wheat alternatives this month. There are a few I haven't tried. Thanks for the recipe it looks great!

    Reply
  15. Joanne says

    September 30, 2011 at 7:43 pm

    ever since I made stuffed peppers a few weeks ago, I've been obsessed with thinking of fun flavor combinations! I love that you topped this with pesto sauce…the whole thing sounds delicious!

    Reply
  16. Lynn @ I'll Have What She's Having says

    September 30, 2011 at 11:16 pm

    I bought millet awhile ago but had a hard time figuring out what to do with it. This sounds great! Thanks!

    Reply
  17. Ashley@Bakerbynature says

    October 1, 2011 at 12:11 am

    I love love love stuffed peppers! And this is a great vegetarian option for when I have non- meat eating pals over. Thanks for sharing.

    Reply
  18. Kalyn says

    October 1, 2011 at 1:48 am

    Very awesome looking recipe!

    Reply
  19. Sylvie @ Gourmande in the Kitchen says

    October 1, 2011 at 3:33 am

    The most recent thing I've made is my Quinoa Salad with microgreens. Can't stop eating that one. http://gourmandeinthekitchen.com/2011/zucchini-quinoa-salad-with-microgreens/

    Reply
  20. Sylvie @ Gourmande in the Kitchen says

    October 1, 2011 at 3:34 am

    Stumbled!

    Reply
  21. renata says

    October 1, 2011 at 11:20 am

    Hi Jeanette ~ what a yummy recipe! I like to roast red ripe juicy fresh tomatoes with cheese and add some whole grains on top for added nutrition and texture. 🙂

    Reply
  22. renata says

    October 1, 2011 at 11:21 am

    I follow you on Twitter and also get your email 🙂

    Reply
  23. Jeanette says

    October 1, 2011 at 12:15 pm

    I love hearing how all of you are adding more whole grains to your diet, and what you're making in your kitchen!

    Reply
  24. Prescott Paulin says

    October 1, 2011 at 7:15 pm

    This looks awesome– I'm linking to this from my video on grilled veggies, which I filmed at Burning Man in Black Rock City, NV. At the end we discuss stuffed peppers, and yours is definitely an upgrade! Check it out at http://kitchenlesschef.com/2011/09/burning-man-grilled-veggies/

    Reply
  25. Jeanette says

    October 2, 2011 at 1:30 am

    Prescott – great video – and thanks for linking to my Stuffed Pepper recipe!

    Reply
  26. Junia says

    October 2, 2011 at 3:09 am

    ahhh i LOVE the roasted red pepper drizzle on the millet… stuffed in a red pepper! how delicious! i think i would stuff mine with quinoa since i am obsessed with it lately. btw, i got the package from king arthur's and it is AMAZING. i can't wait to start doing more GF experimenting!!! ahhhhhhh!

    Reply
  27. Beth Michelle says

    October 2, 2011 at 8:18 am

    We are trying to eat more vegetable based meals in our home and I love stuffed peppers. I will have to give it a try they look wonderful and that red pepper carrot pesto sounds divine!

    Reply
  28. warmvanillasugar says

    October 2, 2011 at 12:43 pm

    This sounds lovely. I like to add whole grain flour to many of my muffin, cookie, or bread recipes. Mmmm…I need carbs now.

    Reply
  29. Cheerios626 says

    October 2, 2011 at 8:24 pm

    Super excited to try this recipe and about the Bob Red Mill giveaway! I use the 10 grain hot cereal to make whole grain bagels (double batch) about once a week. There are a TON of recipes online and I combined and played around with so many until they were boyfriend approved! YUMMM I love love LOVE whole grains!!

    Reply
  30. France@beyondthepeel says

    October 3, 2011 at 3:40 am

    I love millet. I hope you'll share one of your fabulous millet recipes with us at Beyond The Peel during the month of October for the Wholesome Wholegrain Event. http://www.beyondthepeel.net/2011/09/wholesome-whole-grain-cooking-event-millet.html

    Reply
  31. fiona lynne says

    October 4, 2011 at 3:02 pm

    I am super new to cooking with grains but bought some last week and so have spent the last half an hour googling recipes (how I found you!). So I haven't a favourite yet, but this one from 101 cookbooks with millet looks really delicious: http://www.101cookbooks.com/archives/mark-bittmans-autumn-millet-bake-recipe.html
    I'm not a US resident but if my number gets picked I would love to gift the winnings to a friend in the US, am I allowed to do that?

    Reply
  32. Cheryl says

    October 12, 2011 at 1:05 am

    I made this quinoa recipe for a picnic and everybody RAVED about it, most having never even tried quinoa before. My 5 and 8 year olds even loved it!
    http://glutenfreegoddess.blogspot.com/2008/08/lime-quinoa-salad-with-mint.html

    Reply
  33. Heather Jacobsen says

    November 6, 2011 at 3:47 pm

    These look awesome! And hello… stuffed peppers! 😉

    Reply
  34. France @ Beyond The Peel says

    November 6, 2011 at 7:08 pm

    Hi Jeanette, Thanks for sharing this fun recipe over at the Wholesome Wholefood Cooking Event. It is the perfect example of how flexible millet can be.

    Reply
    • Jeanette says

      November 6, 2011 at 7:29 pm

      What a fun event – millet is really versatile, and because it is so mild in flavor, it appeals to newbies to whole grains and is very kid-friendly.

      Reply

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Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

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