Millet and Spinach Stuffed Peppers with Feta Crumbles

Millet and Spinach Stuffed Peppers with Feta Crumbles

Tender bell peppers filled with nutty millet, wilted spinach, and tangy feta crumbles.

Total 1 hr 5 min Makes 4 servings Calories 345/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

These stuffed peppers combine fluffy millet with garlicky wilted spinach, briny feta, and a touch of lemon for brightness. Baked until the peppers soften and the tops turn lightly golden, they make a satisfying vegetarian main or hearty side for a weeknight dinner.

Ingredients

  • 4 large bell peppers, tops cut off and seeded
  • 1 cup millet, rinsed
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 5 ounces baby spinach, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces feta cheese, crumbled
  • 1/4 cup water

Method

  1. Preheat the oven to 375°F. Combine the millet and vegetable broth in a 6-quart saucepan and bring to a boil over medium-high heat.

  2. Reduce heat to low, cover, and simmer until the millet is tender and the liquid is absorbed.

  3. Remove the millet from heat and let it sit covered for 5 minutes, then fluff with a fork.

  4. While the millet cooks, heat the olive oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened.

  5. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

  6. Add the spinach to the skillet and cook, stirring, until wilted.

  7. Stir the spinach mixture into the cooked millet along with the oregano, red pepper flakes, lemon zest, lemon juice, salt, and black pepper.

  8. Fold in half of the feta crumbles, reserving the rest for topping.

  9. Arrange the hollowed bell peppers upright in a 9x13-inch baking dish and pour the water into the bottom of the dish.

  10. Spoon the millet and spinach filling into each pepper, packing gently and mounding slightly at the top.

  11. Cover the baking dish tightly with foil and bake until the peppers are tender.

  12. Remove the foil, sprinkle the remaining feta over the tops, and bake uncovered until the cheese is lightly golden.

  13. Let the peppers cool for 5 minutes before serving.

Rate this recipe

★ 3.4 (1)

Millet and Spinach Stuffed Peppers with Feta Crumbles

These stuffed peppers combine fluffy millet with garlicky wilted spinach, briny feta, and a touch of lemon for brightness. Baked until the peppers soften and the tops turn lightly golden, they make a satisfying vegetarian main or hearty side for a weeknight dinner.

1 hr 5 min 4 servings 345 cal

Ingredients

  • 4 large bell peppers, tops cut off and seeded
  • 1 cup millet, rinsed
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 5 ounces baby spinach, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces feta cheese, crumbled
  • 1/4 cup water

Method

  1. 1

    Preheat the oven to 375°F. Combine the millet and vegetable broth in a 6-quart saucepan and bring to a boil over medium-high heat.

  2. 2

    Reduce heat to low, cover, and simmer until the millet is tender and the liquid is absorbed.

  3. 3

    Remove the millet from heat and let it sit covered for 5 minutes, then fluff with a fork.

  4. 4

    While the millet cooks, heat the olive oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened.

  5. 5

    Add the garlic and cook, stirring, until fragrant, about 30 seconds.

  6. 6

    Add the spinach to the skillet and cook, stirring, until wilted.

  7. 7

    Stir the spinach mixture into the cooked millet along with the oregano, red pepper flakes, lemon zest, lemon juice, salt, and black pepper.

  8. 8

    Fold in half of the feta crumbles, reserving the rest for topping.

  9. 9

    Arrange the hollowed bell peppers upright in a 9x13-inch baking dish and pour the water into the bottom of the dish.

  10. 10

    Spoon the millet and spinach filling into each pepper, packing gently and mounding slightly at the top.

  11. 11

    Cover the baking dish tightly with foil and bake until the peppers are tender.

  12. 12

    Remove the foil, sprinkle the remaining feta over the tops, and bake uncovered until the cheese is lightly golden.

  13. 13

    Let the peppers cool for 5 minutes before serving.