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:


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,


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