Kale and Millet–Stuffed Bell Peppers
You can assemble these stuffed peppers ahead of time and cover and refrigerate them until needed. Then, it's just bake and serve. They're delicious as is or topped with a sauce, such as the Umami Sauce 2.0 or Cheesy Sauce.
Ingredients
- 1 cup whole-grain millet, rinsed well and drained
- 2 cups water (for the millet)
- 1 medium red onion, minced
- 4 cups coarsely chopped kale, stems removed
- 1 tablespoon white miso paste
- ¼ cup hot water (for the miso paste)
- ¼ cup barberries, soaked in hot water for 10 minutes, then drained
- 2 tablespoons unsalted sunflower seeds
- 1 tablespoon ground flaxseeds
- 2 tablespoons nutritional yeast
- ¼ teaspoon ground pippali or black pepper
- ½ teaspoons sodium-free salt substitute (optional)
- 4 large red bell peppers, halved lengthwise and seeded
Instructions
- In a saucepan, bring the water for the millet to a boil. Add the millet, lower the heat to low, cover, and simmer until tender, about 25 minutes.
- Remove from the heat and set aside. Preheat the oven to 350°F (175°C).
- In a large skillet, heat a small amount of water, as needed, over medium heat. Add the red onion and cook for 5 minutes. Stir in the kale and cook until tender, about 5 more minutes. Drain off any remaining liquid and set aside to cool.
- Blend together the white miso paste and hot water.
- Add the millet to the kale mixture in the skillet. Stir in the miso mixture, drained barberries, sunflower seeds, flaxseeds, nutritional yeast, pippali, and sodium-free salt substitute (if using). Mix well. Taste to adjust the seasonings, if needed.
- Tightly pack the bell pepper halves with the millet stuffing and arrange them in a large shallow baking dish. Add about ½ cup (120ml) of water to the baking dish, cover tightly, and bake until the peppers are tender and the stuffing is hot, 30 to 40 minutes. Serve hot, two pepper halves per serving.