The 28-Day Shrink Your Stomach Challenge Millet Stuffed Peppers

This recipe from Kate Kerley of Simply Savory by Kate is part of the 28-Day Shrink Your Stomach Challenge. Eat and plank your way to a slimmer waistline! See instructions to get started with this challenge, and find more 28-Day Shrink Your Stomach recipes.

Watch The Video

2 Bell peppers (cut in half and core removed)
1/2 cup Millet (dry)
1 cup Water
15 oz Black beans (drained 1 can)
1 cup (plus 4 tablespoons) Tomatoes, diced (canned or fresh)
1 cup Zucchini (diced)
1 Small onion (diced)
1 tbsp Oil
2 tsp Cumin
1 tsp Smoked paprika
2 tsp Garlic powder
1 tsp Chili powder
Sprinkle of red pepper flakes (optional)
Cilantro (chopped)

Preheat oven to 350°F.

In a small sauce pot, add millet and water. Bring to boil, reduce to simmer and cover. Cook for 15 minutes. After 15 minutes, turn heat off and let millet sit about 5 minutes, then fluff with fork.

In a frying pan, heat oil over medium-low heat. Add onion and saute 10 minutes, until translucent.

Add zucchini to onions and saute another 8-10 minutes until onions are golden and zucchini is soft. Add garlic and saute another minute. Remove from heat.

In a large mixing bowl, place 1 cup cooked millet, the onion and zucchini mixture, 1 cup black beans, 1 cup diced tomato and all the seasonings. Mix until incorporated.

Lay peppers in a baking dish and place 1/4 of mixture in each pepper half.

Top each pepper with 1 tablespoon tomatoes.

Cover dish with tin foil or lid and bake 30 minutes. After 30 minutes, turn heat to 400°F, remove lid or foil and bake another 10 minutes uncovered.

2