Name: Millet and Beef Stuffed Peppers
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 0.5 cup millet; 2 cups water; 2 cubes vegetable bouillon; 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 0.5 pound ground beef; 3 tablespoons tomato paste; 1 teaspoon paprika; 1 teaspoon cumin; 0.25 teaspoon cayenne pepper; 0.25 teaspoon ground black pepper; 1 tablespoon chopped fresh cilantro; 0.25 cup chopped feta cheese; 4 large red bell peppers, tops removed and set aside and seeds removed

Cook Time: 60 minutes

Ingredients

cup millet
2 cups water
2 cubes vegetable bouillon
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
pound ground beef
3 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon cumin
teaspoon cayenne pepper
teaspoon ground black pepper
1 tablespoon chopped fresh cilantro
cup chopped feta cheese
4 large red bell peppers, tops removed and set aside, seeds removed

Directions

Step 1: Preheat your oven to 450F (230C). Grease a baking dish with a little oil or butter.

Step 2: In a saucepan, combine millet, water, and vegetable bouillon. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is fully absorbed.

Step 3: While the millet is cooking, heat olive oil in a skillet over medium heat. Add chopped onion and crushed garlic, and saut for 8 to 10 minutes until the onion is tender and translucent.

Step 4: Add the ground beef to the skillet, breaking it up with a spoon. Cook for 8 to 10 minutes until the beef is browned and crumbly.

Step 5: Stir in the tomato paste, paprika, cumin, cayenne pepper, and black pepper. Continue to cook for another 5 minutes to allow the flavors to meld together.

Step 6: Once the millet is ready, stir in the fresh cilantro and crumbled feta cheese into the beef mixture. Mix everything well until the ingredients are evenly combined.

Step 7: Carefully stuff each red bell pepper with the prepared filling. Place the stuffed peppers in the greased baking dish.

Step 8: Bake the stuffed peppers in the preheated oven for 15 to 20 minutes until they are slightly tender.

Step 9: After 20 minutes, place the tops back onto the peppers and bake for an additional 10 to 15 minutes until the peppers are fully tender and the filling is hot.