My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Tuesday
Jun122012

smoky stuffed peppers

Hey, guess what?

I bought peppers.

smokedpepps-1

And then I stuffed them.

smokedpepps-2

And then we ate them.

smokedpepps-1

And now you get the recipe.

Print this!

Smoky Stuffed Peppers [fills 4 peppers]

  • 1/2c dry millet
  • 1 cup vegetable broth
  • 4 bell peppers, halved + de-seeded
  • 3 cups broccoli, chopped
  • 1 cup leek, rinsed well + chopped [or yellow onion]
  • 1 cup sharp cheddar cheese, grated [plus extra to top]
  • 1 Tbsp + 1 tsp garlic, minced
  • 2.5 Tbsp sunflower oil
  • 1.5 tsp smoked paprika
  • 1 cup chickpeas
  • 1.5 tsp oregano
  • 1/4 – 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/4 tsp cayenne [opt]
  1. Place a pot over medium heat with 1/2 Tbsp oil.
  2. Rinse the millet [with a fine mesh strainer] and then pour into the heated pot and stir for about 1 minute.
  3. Add the vegetable broth and bring to a boil over med-high heat, then reduce heat to simmer + cover for 18-20min, until the liquid is absorbed.  Do not stir while cooking.
  4. Take off the heat, still covered, and let sit for 5-10min then fluff with a fork.
  5. In a large skillet add 1 Tbsp oil and heat over medium/med-low. 
  6. Add the leek [or onion] once hot and cook for about 6-8min until just starting to brown.
  7. Add in the minced garlic, smoked paprika, oregano, 1/4 tsp salt, black pepper, cumin, and cayenne [add more salt depending on the sodium content of your veggie broth] and stir for 30sec – 1min until fragrant.
  8. Add in the broccoli + chickpeas, set to medium heat, and cook for about 7-10 minutes.  Stir occasionally until the broccoli is just tender.
  9. Add in the cooked millet [should be 2 cups cooked] with the remaining 1 Tbsp oil, stir to combine, and let cook over medium-low for 5min.  Taste and add more salt/pepper if desired.
  10. Set your oven to broil and very lightly brush the peppers with oil.
  11. Place face down on a baking sheet and broil on the top rack for about 2-3min on each side, until just starting to soften. 
  12. Stir the 1 cup of cheese into the broccoli mixture, then scoop into each pepper half and top with a sprinkle of cheese on each.
  13. Broil for 2-3min until bubbly and golden brown on top, remove from the oven, and serve.  Top with mashed + salted avocado if desired.

notes:  Can easily be made vegan without the cheese.  Quinoa can be used instead of millet.  Adjust the cooking time to 15-17min.  Smoked paprika is much different than plain paprika and is crucial to the flavor in this dish.  My veggie broth has no sodium, so I used close to 1 tsp salt in total.

smokedpepps-4

See you tomorrow on east coast time!

Ashley

Reader Comments (19)

I love your story of the smoky peppers :) They look fabulous (as your recipes always do...ha!), and I LOVE bell peppers - yellow and orange are my favorite. Sooooooooo, I just might be making these real soon!!
I love stuffed peppers, but I usually stick to green and red. This yellow color is just too gorgeous, LOVE it! And what a great filling with leaks and broccoli!
June 12, 2012 | Unregistered CommenterB @ Crags and Veggies
These look delicious! I have 4 Golden California Wonder pepper plants in my garden.. so hopefully I will be making these when they produce!
June 12, 2012 | Unregistered CommenterAndrea
Stuffed peppers are on my "to-make" list. I need to make it happen soon!
June 12, 2012 | Unregistered CommenterCait's Plate
good story :)

seriously they look awesome...oh, and it's now smoky by my house. yikes :/
June 12, 2012 | Unregistered CommenterHeather
Haha! Love the intro for these!
June 12, 2012 | Unregistered CommenterLauren
Yum. Gotta love a good stuffed pepper.
yellow pepper are my favorite!! I'm gonna have to make this soon.
Oh my...these look just simply incredible. I'm off to penzys.com to buy smoked paprika at long last! ;) I LOVE stuffed peppers and these are definitely going to be a staple this summer...yum.
June 12, 2012 | Unregistered CommenterKait @ yogabeautylife
I'm such a big fan of stuffed peppers- they're so filling and delicious! It's funny- I always slice mine the other way, and then put the top half back on top of the stuffing. I'll have to try it your way next time. :)
Totally random but I am worried about you with the fires near Fort Collins. Stay safe!!
June 12, 2012 | Unregistered CommenterKelly
These peppers look delicious! I bet the filling would be great on its own too!
June 12, 2012 | Unregistered CommenterKerry
You can never go wrong with a stuffed pepper. Or a stuffed anything.
Think of you today. Boulder is incredibly smoky. Hope you're safe.
I love stuffed peppers but always forget about them! I'm adding them to my menu this week!

<3 you!
I've always wanted to try stuffed peppers and I love that yours aren't stuffed with bread crumbs! Thanks for another great recipe!
They look delicious but what about the fire? Your photos were so dramatic I was hoping for an update :-(
Wow! it looks yummy and delicious food. Thanks for posting the recipe on how to prepare it. It surely gives an idea to make this menu.
June 14, 2012 | Unregistered Commenterstacy01
This looks awesome! I think I'm going to try them with Quinoa though. Thanks for the recipe.
-Michelle
http://www.m-liveloudly.blogspot.com
June 14, 2012 | Unregistered CommenterMichelle
Made these for the third time today. So easy and delicious! Thank you!
October 24, 2012 | Unregistered CommenterMarisa

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