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Day 3 Dinner Recipe

 Stuffed Bell Peppers

2 bell peppers
½ cup millet
1 cup water
1/8 tsp salt
1 ½ cups soup
Kalamata olives and avocado to top

Preheat oven to 425 F. In a medium dry saucepan, toast the millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. Add the water to the pan, stir and bring to a boil. Lower the heat and simmer for approximately 15 minutes or until the grains have soaked up the water. Remove from heat, cover and let stand for an additional 10 minutes. Fluff millet and add to 1 ½ cups of the soup mixture.

Cut the tops off the bell peppers. Remove the core and seeds. Stuff the peppers with the millet and soup mixture. Replace the tops of the peppers and place them on an oiled baking pan. Cover with aluminum oil and bake for approximately 45 minutes, checking halfway through, until the peppers are tender and the filling is hot throughout. Transfer to plates and top with chopped Kalamata olives and avocado.