Stuffed Peppers With Ginger & Tofu

The filling in this stuffed pepper recipe uses millet, which is naturally gluten-free and has a nutty corn flavor — plus it cooks quickly because of its small size. We like Asian-flavored baked tofu in this recipe, but you can choose your favorite flavor. Serve with roasted broccoli or asparagus drizzled with sesame oil.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• 1¾ cups water
• ¾ cup millet
• 2 large red bell peppers, halved lengthwise and seeded
• 4 ounces flavored baked tofu, diced
• 2 medium carrots, grated
• ¼ cup chopped fresh cilantro
• 3 tablespoons canola oil
• 1½ tablespoons reduced-sodium tamari
• 2 teaspoons minced serrano or jalapeño pepper
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon sugar

Directions

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.

Nutritional Information

Per Serving: 344 calories; 15 g fat (2 g sat, 7 g mono); 0 mg cholesterol; 39 g carbohydrate; 1 g added sugars; 6 g total sugars; 13 g protein; 6 g fiber; 413 mg sodium; 358 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.