Millet and Spinach Stuffed Peppers with Feta Crumbles

Savor the earthy flavors of millet and spinach paired with tangy feta, all nestled in roasted bell peppers.

Ingredients

• 4 bell peppers, halved and seeded
• 1 cup cup uncooked millet
• 2 cups cups vegetable broth
• 1 tablespoon tablespoon olive oil
• 3 cloves garlic, minced
• 5 ounces ounces fresh spinach, chopped
• 1 teaspoon teaspoon dried oregano
• 1/2 teaspoon teaspoon salt
• 1/4 teaspoon teaspoon black pepper
• 4 ounces ounces feta cheese, crumbled

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the halved bell peppers cut side up in a 9×13 inch baking dish.
3. Rinse the millet under cold water, then combine with vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed.
4. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
5. Add chopped spinach to the skillet and cook until wilted, about 3 minutes.
6. Stir in the cooked millet, oregano, salt, and black pepper. Mix well to combine.
7. Spoon the millet mixture evenly into the bell pepper halves.
8. Cover the baking dish with foil and bake for 25 minutes.
9. Remove foil, sprinkle crumbled feta on top of the stuffed peppers, and bake uncovered for an additional 10 minutes until the peppers are tender and the cheese is golden.
10. Serve warm and enjoy!

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