I love stuffed peppers, and it’s been a while since I made them. So, after I read up on how to cook millet (and found that it’s very similar to rice), the first thing I thought was “what can I stick this in?” Which after a some giggles landed me on the idea that it’s time for some over-stuffed peppers again. I call them over-stuffed or super-stuffed simply because I like to pack in and mound on the filling. The stuffing’s the best part! The fact that you eat the vesicle it comes in is just a brilliant bonus.
This recipe ended up cooking super quickly and has a limited ingredients list, making it a perfect home-cooked ending to a long day. Mushrooms and garlic might be my two all-time favorite ingredients, so for me this is a no-brainer. Naturally, you can look in your pantry and crisper drawers to adjust this stuffing to your preferences. This is just the basics of how to put together a vegan stuffed pepper recipe that’s super satisfying without cheese, cream, or sausage.
Mushroom, Garlic, and Millet Super-Stuffed Peppers:
- 1 9×9 baking dish (cookie sheet or baking sheet is fine too, just not any smaller), medium or large saute pan, large saucepan with lid, wooden spoon, knife, cutting board, small serving or large soup spoon, oven, stove top
- 2 large red bell peppers, cored and halved
- 1 red onion, diced
- 6-8 cloves garlic, roughly chopped
- 1/2 lb crimini mushrooms, cut into a large dice
- 1 cup uncooked millet
- 2 cups veggie stock
- ~10 full sprigs fresh parsley, chopped
- The leaves from 5-8 sprigs of fresh thyme
- 1 Tbsp breadcrumbs
- 1/2 Tbsp nutritional yeast
- Kosher salt and ground black pepper
- Preheat the oven to 375 F.
- Drizzle the red peppers with evoo, and sprinkle on a couple generous pinches of salt and pepper. Rub the peppers halves inside and out to make sure they’re completely coated in the oil and seasonings. Place the pepper halves cut-side down in the baking dish. Bake at 375 F for 30-45 mins or until the peppers are soft, the skins are starting to brown, and you can smell the peppers from outside the oven.
- Meanwhile, add the vegetable stock and the millet to the saucepan. Over high heat, bring the stock up to a boil, then reduce the heat, cover, and let simmer until all of the liquid has been absorbed, or about 15-20 mins. Fluff the millet once it’s done cooking. Prep your veggies.
- Heat a small amount of oil in the saute pan over medium heat. Add the red onion and saute for 1 minute. Then add the garlic and the thyme and cook another 2 mins.
- Add the mushrooms to the pan. Season generously with salt and pepper, and let the veggies cook until the mushrooms and onions are completely softened, about 5 mins.
- Turn off the heat, and stir in the cooked millet and the fresh parsley. When everything is well combined, taste-test the filling and re-season as needed. If your stuffing tastes too dry, work in a drizzle of evoo. Remove the cooked peppers from the oven, and flip them over to make little bowls. Turn up the oven to broil.
- Fill the peppers with the stuffing, and press down with the back of the spoon to ensure all of the cavity is being filled to maximum capacity. Mound on any leftover stuffing. Sprinkle on the crumb topping.
- Broil the stuffed peppers 1-2 mins, or until the topping is a crunchy, golden brown. Serve hot.