Vegan Millet Stuffed Peppers
A familiar vegan, gluten-free main dish.
4 medium sized green bell peppers
1 cup dry millet
2½ cups water
2 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
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.
Yields 4 servings
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