Ingredients with Measurements:
- 4 large bell peppers
- 1 cup millet
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large pot with lid
- Baking dish
- Knife
- Cutting board
- Spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
3. In a large pot, bring the vegetable broth to a boil. Add the millet and stir. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the millet is tender and the liquid is absorbed.
4. In a separate pan, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
5. Add the mushrooms, thyme, salt, and black pepper to the pan. Cook for 5-7 minutes, or until the mushrooms are tender.
6. Add the cooked millet to the pan with the mushroom mixture and stir to combine.
7. Stuff the bell peppers with the millet and mushroom mixture. Place the stuffed peppers in a baking dish.
8. Sprinkle the Parmesan cheese over the top of the stuffed peppers.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 47g
Protein: 14g
Fiber: 8g
Sodium: 670mg
Substitutions for ingredients:
- Quinoa can be substituted for millet.
- Chicken or beef broth can be substituted for vegetable broth.
- Any type of cheese can be substituted for Parmesan cheese.
Variations:
- Add chopped spinach or kale to the millet and mushroom mixture.
- Use different types of mushrooms, such as shiitake or portobello.
- Add cooked ground meat to the millet and mushroom mixture.
Tips and tricks:
- To make the stuffed peppers easier to eat, cut them in half before serving.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
- To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes, or until heated through.
Storage instructions:
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens for a colorful presentation.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or basil, over the top of the stuffed peppers.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Garlic bread
- Grilled asparagus
Troubleshooting advice:
- If the millet is not tender after simmering for 20-25 minutes, add more broth or water and continue cooking until tender.
- If the stuffed peppers are not cooked through after baking, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the stuffed peppers reach an internal temperature of 165°F before serving.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The use of millet in this recipe is a nod to its ancient history as a staple grain in many parts of the world.
Flavor profiles:
The nutty flavor of the millet pairs well with the earthy flavor of the mushrooms and the sweetness of the bell peppers.
Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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