Here is how I made them, and the next batch I make will be doubled and some frozen for winter. I have never frozen cooked millet, but from what I have read, it will freeze well. However to freeze these, I will blanch the peppers first, so the crunch won't be there. When cooked with fresh peppers, you get a nice crunchy pepper.
Made with organic ingredients, home grown etc.
Millet Stuffed Peppers
5 large bell peppers, cut in half, seeds removed
Set aside and continue:
1 cup millet, rinsed
3 cups broth (your choice, vegetable or chicken)
Cook millet per instructions. My instructions said to bring it to a boil, cover, simmer 20 minutes or so until liquid is absorbed.
I removed it from the pan and poured it into a mixing bowl and rinsed out my pot.
Add:
1 can of black beans, rinsed and drained
4 cloves garlic, minced
2 - 3 tomatoes, diced (thawed frozen, or fresh, or canned)
1 jalapeno (or 2, or hot pepper of your choice), optional
3/4 tsp. cumin (I may add more next time)
Fresh cilantro (I was lucky to have a handful in the herb garden)
We topped our peppers with the sauce, and some grated Parmesan cheese. My vegetarian daughter was slobbering over hers, and saying she wanted my recipe for herself. I had to laugh, because she's not been eating any of my vegetarian meals lately (she wants to be a grown up and buy her own groceries, but has realized she is too lazy to cook healthy).
When I tossed the mix together, I never measured the amount of cumin, so I am estimating. I may had a bit more the next time I make them.
I want to try adding my homemade sausage to this for us meat eaters here too.
I will still freeze some peppers using Mama Pea's recipe with beef and rice too. I'm just tickled I found another way to incorporate millet into our diet and not have it taste so-so.
Millet is packed with B vitamins and other important nutrients. Update: The remaining millet filling was combined with scrambled eggs and eaten on tortillas for breakfast. The taste? Delicious! The garlic brings out a good flavor.