Millet and Beef Stuffed Peppers

Ingredients

• 1/2 cup millet
• 2 cups water
• 2 cubes vegetable bouillon
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1/2 pound ground beef
• 3 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh cilantro
• 1/4 cup chopped feta cheese
• 4 large red bell peppers, tops removed and set aside and seeds removed

Directions

Preheat an oven to 450 degrees F (230 degrees C). Grease a baking dish.

Combine millet, water, and vegetable bouillon in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.

Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, 8 to 10 minutes. Add ground beef and cook until beef is crumbly and browned, 8 to 10 minutes. Stir in tomato paste, paprika, cumin, cayenne pepper, and black pepper; stir and simmer to combine flavors, about 5 minutes.

Mix cooked millet, cilantro, and feta cheese into ground beef mixture. Spoon mixture into red bell peppers; place in prepared baking dish.

Bake in the preheated oven until peppers are slightly tender, 15 to 20 minutes. Place the tops back on the peppers; bake until peppers are tender, 10 to 15 more minutes.