Millet and Beef Stuffed Peppers

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup millet
• 2 cups water
• 2 cubes vegetable bouillon
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1/2 pound ground beef
• 3 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh cilantro
• 1/4 cup chopped feta cheese
• 4 large red bell peppers, tops removed and set aside and seeds removed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Bring the 2 cups of water to a boil in a saucepan and dissolve the 2 vegetable bouillon cubes in it. Add the millet, reduce the heat, cover and simmer about 15 minutes until the liquid is absorbed. Fluff and set aside.

2. While the millet cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook about 5 minutes until soft, then add the crushed garlic and cook 1 minute more.

3. Add the ground beef and cook, breaking it up, about 6 to 8 minutes until no pink remains and it reaches 160°F (71°C) inside. Drain any excess fat.

4. Stir in the tomato paste, paprika, cumin, cayenne pepper and black pepper. Cook for 1 minute, stirring constantly.

5. Remove the skillet from the heat. Stir in the cooked millet, chopped cilantro and chopped feta cheese until evenly combined.

6. Stand the seeded red bell peppers upright in a baking dish just large enough to hold them. Spoon the millet and beef filling into each pepper, packing it in firmly.

7. Set the reserved pepper tops on the filled peppers as lids. Pour a splash of water into the bottom of the dish, cover tightly with foil and bake about 35 minutes until the peppers are tender.

8. Remove the foil and bake 5 minutes more to lightly brown the tops. Let rest 5 minutes before serving.