Beef And Millet Stuffed Peppers

Stuffed Peppers Recipe

Beef And Millet Stuffed Peppers Recipe

Stuffed peppers are a very popular dish in many countries around the world, they come in many varieties some are healthier than others.
When I grew up my mother used to cut a sausage, squeeze its filling into the pepper, cover it with creamy tomato sauce and serve it with rice.
Without a doubt, it was a tasty, easy dish but certainly not a very healthy one.
In these Beef and Millet Stuffed Peppers, I only use lean, organic minced beef, none of the cheap, high-fat ones commonly found on the supermarket shelves.

Benefits Of Millet

Millet is an ancient grain which isn’t commonly used nowadays, but probably should be due through its high nutrient density.
It has a sweet nutty flavour and is considered to be one of the most digestible and non-allergenic grains available.
With a high fibre content and a low amount of simple sugar, it has a relatively low glycemic index compared to rice and wheat, therefore it can help keeping your blood sugar levels at bay.
Millet is also gluten-free, so Celiac sufferers can turn to it as their source of grains.
In terms of basic food staples we praise millet as the simplest and most valuable additions to diets around the world, it provides the most energy, as well as the most fat and B-vitamins.

Make It Vegetarian

This recipe can easily be altered to a vegetarian option by increasing the amount of millet and omitting the minced beef. For more inspiration check also our  vegetarian and vegan range of recipes .


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Enjoy 🙂

stuffed peppers portrait

Beef And Millet Stuffed Peppers

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Serves: 8 halves

Healthy and easy Stuffed Peppers Recipe.
  • 1 cup of filtered water
  • ⅓ cup of uncooked millet
  • 2 large onion, finely chopped
  • 6 garlic cloves, finely chopped
  • 2 chilli, finely chopped
  • 2 tomato, chopped
  • 6 garlic cloves, finely chopped
  • 1 lb. organic minced beef
  • 6 Tbsp. olive oil
  • 2 Tbsp. dried basil
  • 2 Tbsp. dried parsley
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2 egg, lightly beaten
  • 4 red bell peppers, halved length-wise
  1. Place the millet in a pot and add two cups of water. Set the millet to medium-high heat and when it starts boiling turn the heat down to low and cover the pot.
  2. After 10-15 minutes all the water should be absorbed and the millet will be cooked.
  3. Meantime cook onions, garlic, chillies and tomatoes with 2 tablespoons od olive oil into a pan and sweat for about 3 minutes.
  4. Add mince to the pan and cook until mince is no longer pink.
  5. Slightly whisk the eggs, add them with all the other ingredients except for the bell peppers to the pan and stir well.
  6. Fill the mixture into the bell pepper halves.
  7. Bake at 175 °C for 30 minutes or until tender.
  8. Enjoy