Millet and Black Bean Stuffed Peppers

I was browsing recipes on my phone the other day, when I came across a delicious looking millet and black bean salad recipe.  I bookmarked the recipe and saved it for a later date.  I saw the bookmark throughout the week, and one day, it popped into my head to turn the salad into a stuffed pepper recipe!  They turned out amazing, so I just had to share them with you!

Millet and Black Bean Stuffed Peppers

Ingredients

• 2 cups cooked millet
• 1 can black beans
• 1 onion, chopped
• 2 carrots, shredded
• 2 T sundried tomatoes
• 1/2 t red pepper flakes
• 1 T nutritional yeast
• 1/4 t salt
• black pepper to taste
• 8 T balsamic vinegar
• 8 red bell peppers (try to select peppers with a flat-ish bottom side)
• 8 sprigs cilantro or parsley

Directions

1.  Preheat the oven to 350F.  Combine all ingredients in a large mixing bowl, except for the balsamic vinegar, bell peppers, and cilantro.  Mix with a large spoon until thoroughly combined.

2.  Cut the tops off of the bell peppers, and clean out the insides.

3.  Place the peppers in a baking dish, standing up on end.  Fill each pepper with some of the millet and black bean mix.  Pour a tablespoon of balsamic vinegar over the filling of each pepper.

4.  Place the peppers in the oven, and allow to bake for an hour.

5  Pull out of the oven, garnish with a sprig of cilantro and serve.

Simply serve with a nice green salad to make a complete meal.

I’ve got to run and get ready for work.  I hope you have an amazing Meatless Monday!

<3 Lindsay