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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.