smoky stuffed peppers

Hey, guess what?

I bought peppers.

And then I stuffed them.

And then we ate them.

And now you get the recipe.

Print this!

Smoky Stuffed Peppers 

vegan option, gluten-free // fills 4 peppers

  • 1/2 cup 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 tablespoon + 1 teaspoon garlic, minced
  • 2.5 tablespoons sunflower oil
  • 1.5 teaspoons smoked paprika
  • 1 cup chickpeas
  • 1.5 teaspoons oregano
  • 1/4 – 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon 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.

See you tomorrow on east coast time!