Stuffed Peppers

Why not stuff a pepper for lunch or dinner? It is easy enough to do, and there are endless possibilities. I stuffed mine with a combination of:

3 cups millet
3 cups chopped spinach
1 can fire-roasted, diced tomatoes
1 can garbanzo beans
1 diced onion
3 cloves garlic
spiced with chili powder, cumin, paprika, and black pepper

I sauteed the onion, garlic, and spinach, added the spices, threw in the cans of tomatoes and beans, and mixed in the millet before cutting off the tops of five peppers, removing the seeds and ribs, and stuffing them to the brim. Since the millet had already been prepared, this all took about 15 minutes.

When all are stuffed, place them in a casserole or other pan, cover with foil, and bake at 375 for 25 or 30 minutes, or until the peppers are soft. Enjoy hot!

– Linda Nelson

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