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Active Time:40 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Active Time:40 minsTotal Time:40 minsServings:4Yield:4 servings
Active Time:40 mins
Active Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¾cupswater¾cupmillet2large red bell peppers, halved lengthwise and seeded4ouncesflavored baked tofu, diced2medium carrots, grated¼cupchopped fresh cilantro3tablespoonscanola oil1 ½tablespoonsreduced-sodium tamari2teaspoonsminced serrano or jalapeño pepper1clovegarlic, minced1teaspoongrated fresh ginger1teaspoonsugar
Cook Mode(Keep screen awake)
Ingredients
1 ¾cupswater
¾cupmillet
2large red bell peppers, halved lengthwise and seeded
4ouncesflavored baked tofu, diced
2medium carrots, grated
¼cupchopped fresh cilantro
3tablespoonscanola oil
1 ½tablespoonsreduced-sodium tamari
2teaspoonsminced serrano or jalapeño pepper
1clovegarlic, minced
1teaspoongrated fresh ginger
1teaspoonsugar
DirectionsPosition rack in upper third of oven; preheat to 425°F.Combine water and millet in a medium saucepan; bring to a boil over high heat. Cover, reduce heat to maintain a simmer and cook until the millet is tender and the liquid is absorbed, 18 to 22 minutes.Meanwhile, place bell pepper halves cut-side up in a broiler-safe pan. Bake until starting to soften, 6 to 10 minutes. Remove from the oven. Turn broiler to high.Combine tofu, carrots, cilantro, oil, tamari, chile pepper, garlic, ginger and sugar in a medium bowl. Stir in the millet. Stuff each pepper half with about 1 cup of the mixture.Broil the peppers until heated through and the millet is starting to brown, 4 to 6 minutes.Originally appeared: EatingWell Magazine, September/October 2015; updated October 2022
Directions
Position rack in upper third of oven; preheat to 425°F.Combine water and millet in a medium saucepan; bring to a boil over high heat. Cover, reduce heat to maintain a simmer and cook until the millet is tender and the liquid is absorbed, 18 to 22 minutes.Meanwhile, place bell pepper halves cut-side up in a broiler-safe pan. Bake until starting to soften, 6 to 10 minutes. Remove from the oven. Turn broiler to high.Combine tofu, carrots, cilantro, oil, tamari, chile pepper, garlic, ginger and sugar in a medium bowl. Stir in the millet. Stuff each pepper half with about 1 cup of the mixture.Broil the peppers until heated through and the millet is starting to brown, 4 to 6 minutes.
Position rack in upper third of oven; preheat to 425°F.
Combine water and millet in a medium saucepan; bring to a boil over high heat. Cover, reduce heat to maintain a simmer and cook until the millet is tender and the liquid is absorbed, 18 to 22 minutes.
Meanwhile, place bell pepper halves cut-side up in a broiler-safe pan. Bake until starting to soften, 6 to 10 minutes. Remove from the oven. Turn broiler to high.
Combine tofu, carrots, cilantro, oil, tamari, chile pepper, garlic, ginger and sugar in a medium bowl. Stir in the millet. Stuff each pepper half with about 1 cup of the mixture.
Broil the peppers until heated through and the millet is starting to brown, 4 to 6 minutes.
Originally appeared: EatingWell Magazine, September/October 2015; updated October 2022
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Nutrition Facts(per serving)344Calories15gFat39gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
