Millet-Stuffed Peppers with Ginger & Tofu

2 min read

Millet-Stuffed Peppers with Ginger & Tofu

Have you discovered millet yet? This tiny grain is naturally gluten-free and has a nutty corn flavor—and it cooks quickly because of its small size. Asian-flavored baked tofu is great in this recipe, but you can choose your favorite flavor (read labels and look for brands lowest in sodium).


1 3/4 cups water
3/4 cup millet
2 large red bell peppers, halved lengthwise and seeded
4 ounces flavored baked tofu, diced
2 medium carrots, grated
1/4 cup chopped fresh cilantro
3 tablespoons canola oil
1 1/2 tablespoons reduced-sodium tamari
2 teaspoons minced serrano or jalapeño pepper
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon sugar


1. Position rack in upper third of oven; preheat to 425°F.

2. Combine water and millet in a medium saucepan; bring to a boil over high heat. Cover, reduce heat to maintain a simmer and cook until the millet is tender and the liquid is absorbed, 18 to 22 minutes.

3. Meanwhile, place bell pepper halves cut-side up in a broiler-safe pan. Bake until starting to soften, 6 to 10 minutes. Remove from the oven. Turn broiler to high.

4. Combine tofu, carrots, cilantro, oil, tamari, chile pepper, garlic, ginger and sugar in a medium bowl. Stir in the millet. Stuff each pepper half with about 1 cup of the mixture.

5. Broil the peppers until heated through and the millet is starting to brown, 4 to 6 minutes.

ACTIVE: 40 minutes
TOTAL: 40 minutes
YOU CAN ALSO WRAP cooked whole-wheat couscous for the millet (and skip Step 2).

Nutritional Information


Calories 344, Fat 15g (sat 2g), Cholesterol 0mg, Carbs 39g, Total sugars 6g (added 1g), Protein 13g, Fiber 6g, Sodium 413mg, Potassium 358mg.


Recipe credit: NOURISH by Eating Well Magazine. Sponsored by Taiho Oncology.