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.

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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 tomatoes, diced (canned or fresh) + 4 tablespoons
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

1. Preheat oven to 350°F.


2. 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.


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


4. 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.


5. 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.


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


7. Top each pepper with 1 tablespoon tomatoes.


8. 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.