Millet-Stuffed Peppers

Ingredients

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Millet

  Raw

  1 cup or 200g

• Red bell pepper

  Sweet, raw

  5 medium or 595g

• Water

  Plain, clean water

  4 cup or 947g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

Directions

1. Chop tomatoes, drain beans.
2. Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
3. Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap.
4. Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.

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