Spanish Millet Stuffed Peppers

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I’m pretty sure I’ve professed my love and obsession for all things mexican food, have I not? I eat it almost daily and I wish that was an exaggeration, but alas, it’s the truth. The delicious and tasty truth. I love me some egg tacos for breakfast, or a quesadilla for lunch, and definitely these amazing flavor packed stuffed peppers for dinner. Mexican food for all 3 meals? Done deal.

We start with some lean ground turkey mixed with taco seasoning and some corn.

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Add in our spicy millet mixture and we’re half way there!

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IMG_3405I like to top my peppers with a little shredded goat’s milk cheddar, but any cheese will do! Feel free to leave it off too if that’s how you roll. Customize these to your liking. If you prefer rice over millet, go for it! Like spicy? Add some diced jalepeno. But whatever you do, don’t skip the cilantro and lime on top. Dear lord, no. That stays.

Spanish Millet Stuffed Peppers

serves 6

for the millet:

3/4 cup millet

1 cup chicken or vegetable stock

1 tablespoon olive oil

1/2 medium white onion, diced

1 can diced green chilis

15 oz can of tomato puree

1 teaspoon chili powder

1 teaspoon garlic salt

1/4 teaspoon cayenne pepper

1/2 teaspoon sea salt

1 teaspoon smoked paprika (regular paprika will do, too)

for the rest:

6 large bell peppers

1 lb lean ground turkey

1 1/2 tablespoons taco seasoning

1 can organic corn, drained and rinsed

shredded cheese for topping, optional

chopped cilantro for topping

squeeze of lime, for topping

  1. Heat a large sauce pan over medium heat with 1 tablespoon of olive oil. Add in the onion and garlic and sauté for 5 minutes. Add the diced green chills, tomato puree, and all spices.
  2. Toast the dry millet in a heavy bottomed skillet until fragrant, stirring occasionally to prevent burning. About 3-5 minutes. Add millet to the tomato/onion mixture. Add in chicken stock and stir to combine.
  3. Bring to boil, cover, and reduce heat to a simmer. Cook for 25 minutes and set aside.
  4. While millet is cooking, brown the ground turkey with the taco seasoning and transfer to a large bowl. Add the drained corn and toss to combine. Once millet is done, add it to the bowl and mix everything together.
  5. Preheat oven to 400 and prepare the peppers: Cut the tops off and remove seeds and ribs. Fill each pepper evenly with turkey millet mixture and place into a baking dish. Add about 1/4 cup of chicken stock or water to the bottom of the dish.
  6. Cover with foil and bake 20-30 minutes until tender. Top with cheese and bake an additional 5 minutes until cheese is melted.
  7. Remove from oven, top with cilantro and lime juice and serve immediately.

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