Vegetarian Stuffed Peppers with Millet Black Bean Pilaf and Roasted Red Pepper Sauce

From Jeanette's Healthy Living.


  • 1/2 cup millet, rinsed
  • 2 cups plus 1/2 cup vegetable broth, divided
  • 1 carrot, peeled and diced
  • 1/4 onion, finely diced
  • 1 fresh thyme sprig
  • 1/2 cup tomatoes, chopped
  • 1/2 cup cooked black beans
  • 2 red bell peppers, halved and seeded
  • 4 tablespoons Roasted Red Pepper Sauce, thinned with broth or water until desired consistency


  1. Preheat oven to 375 degrees.
  2. Place millet, 2 cups broth, carrot, onion and thyme sprig in a small saucepan.
  3. Bring to a boil, then reduce heat to low and cook, covered for 25 minutes. Check after 20 minutes and add more broth as needed.
  4. Remove from heat and gently stir in chopped tomatoes and black beans.
  5. Spoon into red bell pepper halves.
  6. Pour 1/2 cup broth into a square baking pan or pie pan.
  7. Place stuffed peppers in pan.
  8. Cover with foil and bake for 1 hour.
  9. To serve, spoon Roasted Red Pepper Pesto on top.

Serves 3-4.