Millet and Beef Stuffed Peppers

Millet and Beef Stuffed Peppers

Made  times
jamiet 1

"Millet is rich in B vitamins, calcium, iron, potassium, magnesium, zinc, and contain no gluten. In this recipe, rice is substituted with millet and the result tastes great!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 20 m servings 374 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking dish.
  2. Combine millet, water, and vegetable bouillon in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.
  3. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, 8 to 10 minutes. Add ground beef and cook until beef is crumbly and browned, 8 to 10 minutes. Stir in tomato paste, paprika, cumin, cayenne pepper, and black pepper; stir and simmer to combine flavors, about 5 minutes.
  4. Mix cooked millet, cilantro, and feta cheese into ground beef mixture. Spoon mixture into red bell peppers; place in prepared baking dish.
  5. Bake in the preheated oven until peppers are slightly tender, 15 to 20 minutes. Place the tops back on the peppers; bake until peppers are tender, 10 to 15 more minutes.


Most helpful
Most positive
Least positive

Very good. This has a Southwest flavour and it was a nice change that surprised the family. The smell alone will tell you that this is not your usual stuffed bell peppers. I did however change t...

It is a great recipe! I recommend decreasing the amount of water by half a cup while cooking. Its a recipe worth trying and a great way to use millet.

Other stories that may interest you