Stuffed Peppers with Sprouted Millet

stuffed peppers

Spring – a great time for sprouting. You can easily make your own. This recipe was inspired by a friend and classmate of mine who’s healthy eating and amazing sprouting has earned him the nickname “Sprout”.

(photo credit: gianni.tv)

 

Stuffed Peppers with Sprouted Millet

2 large red bell peppers

2 large yellow bell peppers

3 cups water

1 cup millet (sprout and cook using the directions below)

1 tbsp. olive oil

1 small onion, diced

1 celery stalk, chopped

1 cup washed, trimmed and chopped shitake mushrooms (other varieties would work)

1 cup washed, trimmed and chopped spinach (or your favourite greens)

1/4 cup chopped pecans or walnuts

1 tsp. Worcestershire sauce

1 tsp. poultry seasoning

 sea salt and pepper to taste

1 jar organic marinara sauce

Sprouting Directions: place millet in a glass baking dish and cover with cold water. Drape a tea towel over the dish and let soak overnight. In the morning, drain off the water and rinse the millet, using a wire sieve. Place the millet back in the glass dish (do not add more water) and cover with a tea towel. By evening, the millet should have grown in size and have tiny white sprouts. To cook, bring 2 cups of water to a boil in a saucepan. Add the millet and simmer for 10 minutes. Turn off the heat, cover, and let stand for 5 minutes.

Wash and core the peppers (tops and insides removed so that you can fill them).

Add oil to a skillet. Sauté the onions, celery, and mushrooms until tender (about 3 – 5 minutes). Add the spinach, sprouted millet, nuts, Worcestershire sauce, poultry seasoning, salt and pepper. Mix well.

Spoon the filling into the hollowed out peppers. Place filled peppers in a baking dish. Pour marinara sauce over top. Add one cup of water to the bottom of the baking dish. Bake at 350 degrees for 30 minutes.

Yours in good health,

Caryn

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