Millet-Stuffed Peppers Recipe -
Millet-Stuffed Peppers Recipe
  • READY IN 35 mins

Millet-Stuffed Peppers

Recipe by  

"Millet, black beans and tomatoes are stuffed into pepper shells, and then baked in the microwave oven. These vegetarian stuffed peppers are easy to make and are also gluten free!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
  2. Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap.
  3. Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.
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Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2005

I added fresh garlic, cayenne, cumin and chili powder to the millet and it was excellent!

Most Helpful Critical Review
Dec 27, 2010

This recipe has potential but I find millet to be kind of dry so if I make it again I will use quinoa instead.

Apr 29, 2009

This recipe is good as is, if you don't like spicy food. Otherwise, add some spice to it, we used chili powder, cumin, and some Italian Seasoning--a lot of all 3. You don't need any more salt. Perhaps pepper, garlic, and/or onion. After we put it in the peppers, I topped them with some bread crumbs and last but not least, some shredded parmesan cheese. That was the only cheese I had in the house. We don't microwave anything, so, we baked it at 350 for 30 min., the recipe says until tender. It came out real good with the suggestions made here. Thanks Susan.

May 01, 2011

I liked this recipe. I sauteed 1 chopped onion with 8 ounces of chopped mushrooms until they were translucent. I added 3 chopped tomatoes to the onions and mushrooms and sauteed them for an additional 3 to 4 minutes. Finally, I added 1/2 teaspoon cumin and 1 teaspoon chili powder and 1 can of mild diced chiles and sauteed for an additional minute or so. I mixed in the cooked millet and beans and stuffed the peppers. I topped the peppers with a sprinkling of mozzarella cheese and bread crumbs and baked them in a preheated oven at 350F for about 45 minutes. The stuffed peppers came out great. I had some of the stuffing mixture left over and I simply baked that along side the stuffed peppers. I will definitely use this recipe again.

Oct 09, 2008

Would've been bland as written, but is a good starter. Added cumin, chili powder, garlic powder, cayenne, and pepper, and mixed in chopped jarred jalapenos. Topped with cheddar and sour cream. Made a LOT of filling. Filled 5 peppers with enough leftover for lunch.

Sep 26, 2008

SO GOOD! I also added Cumin, garlic, chili powder, and black peper! I threw it all on the rice cooker and it came out great! The second time i made it i just chopped the pepers and threw them in with everything else! Great for a side dish or meal!

Feb 22, 2010

Delicious! I added cumin, 3-4 cloves of garlic, and fresh cilantro. I cut my peppers in half and laid them in a glass dish with tomato sauce at the bottom (a thin layer). I baked them at 350 for about 15 minutes and they were awesome! Thanks!

Oct 25, 2011

Great recipe! Only problem was that the bouillon made the millet way to salty. Then again I was using a product called, "Better than Bouillon". It's always worked great but it must be way saltier than bouillon cubes. Next time if I use "Better than Bouillon", I will only use 2 cubes worth. That really was the only learning curb of the whole recipe though. I added a few hardy shakes of "Mrs. Dash Fiesta Lime" seasoning salt and that really kick it up a notch. Also stirred in a few glugs of some cheapo picante salsa. A must! I cooked it in the oven, not the microwave and it turned out great. Millet can be tricky to cook some times (the outside is mush and inside it crunchy still). This link gives excellent instructions on how to cook millet to perfection. Toasting the millet for a few minutes before boiling really is key! Gives it a fantastic flavor. Oh! Also added a tablespoon or so of nutritional yeast to add a cheesy flavor. Serve with few good dollops of guacamole and voila! Amazing. Thanks for the excellent recipe!


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  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 37.6 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 17 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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