With buttery round crackers on top, this dish mixes the tastes of sour cream, cream cheese, and creamy chicken and mushroom soups. Although it doesn’t have the best appearance, this dish tastes fantastic and is a family favorite. I received this a few years ago from my sister-in-law.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup millet
- 2 cups water
- 2 cubes vegetable bouillon
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- ½ pound ground beef
- 3 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped fresh cilantro
- ¼ cup chopped feta cheese
- 4 large red bell peppers, tops removed and set aside and seeds removed
Instructions
- 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.
Nutrition Facts
| Calories | 374 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 6 g |
| Protein | 17 g |
| Saturated Fat | 7 g |
| Sodium | 324 mg |
| Sugars | 10 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
tHE TASTE WAS VERY NICE. i NOTED THAT THE QUANTITY THIS GIVES WOULD FILL ABOUT 7-8 MEDIUM PEPPERS, NOT 4.
Very tasty! I skipped the olive oil and just cooked the onions & garlic in with the ground beef.
One of the best recipes we’ve made! We decided to use rice instead of millet (we were unable to find it) and it turned out perfect
It is a great recipe! I recommend decreasing the amount of water by half a cup while cooking. Its a recipe worth trying and a great way to use millet.
Very good. This has a Southwest flavour and it was a nice change that surprised the family. The smell alone will tell you that this is not your usual stuffed bell peppers. I did however change the recipe a bit. I didn’t use feta cheese but parmiggiano reggiano instead. The outcome is quite moist. Thank you for the recipe.