Vegan Millet Stuffed Peppers

Vegan Millet Stuffed Peppers

Ingredients

• 4 medium sized green bell peppers
• 1 cup dry millet
• 2½ cups water
• tbs olive oil
• 1 medium red onion, diced
• 1 cup white mushrooms (cut into 1/8s or smaller)
• 1 to 2 cloves garlic (depending on size), minced
• 14.5 oz can of diced tomatoes
• ¼ cup water
• 15 oz can plain tomato sauce
• ½ cup white cooking wine
• ½ tsp salt
• ½ tsp pepper
• 1 tsp Italian seasoning

Preparation Instructions

Preheat oven to 400°F.

Bring water to a boil in a medium sauce pan. Add millet, reduce heat, cover and simmer for about 25 minutes. Remove from heat and allow it to cool for at least 5 minutes before fluffing with a fork. While millet is cooking, cut tops from peppers and clean insides. Microwave peppers on high for 15 minutes or until soft; do not overcook.

In a frying pan on medium heat, add olive oil, onions and mushrooms. Cook until onions are translucent. Add the garlic and cook until browned. Add water and the diced tomatoes. Add salt, pepper and Italian seasoning. Cook on medium for 10 minutes to thicken.

Add sautéed tomato mixture directly to millet. Stir until evenly mixed. Stuff peppers with mixture and place in a casserole dish. Add white wine to the bottom of the pan. Pour tomato sauce over the peppers. Cover with aluminum foil and bake for 30 minutes.

 

Optional Meat Version

Replace ½ a cup of millet with ½ lb. of ground meat of your choice. Add ground meat to sautéed mushrooms and onions to cook. When cooking ½ cup of dry millet, 1 ¼ cups of water are required.