Turkey and Millet Stuffed Peppers

Turkey and Millet Stuffed Peppers

Home Made Simple chef Laila Ali shares an easy, healthy dish for lunch or dinner.


Prep Time: 15 to 25 minutes
Cook Time: 1 hour, 15 minutes
Serves: 2 to 4

Ingredients
4 medium red, orange or yellow bell peppers, or a combination
Sea salt

1/3 cup millet
8 ounces ground turkey
1 large leek, white and light green parts only, cleaned and chopped
2 garlic cloves, minced
2 cups of loosely packed baby spinach leaves

(1) 14 oz can diced tomatoes, drained
1 cup shredded cheddar or Monterey Jack cheese
3 teaspoons finely chopped fresh thyme
½ teaspoon freshly ground black pepper

Steps
1. Cut off the stem and a bit of the top of the bell peppers and remove and discard the cores

2. Chop the flesh from the tops and save it to add to the filling

3. Bring a large pot of water to a boil over high heat, and salt it well

4. Add the bell peppers and push them down with tongs or a slotted spoon to fill the cavities with water and submerge them. (If all four don’t fit at once, cook two at a time)

5. Cook until they start to soften, about 4 minutes

6. Using tongs or a slotted spoon, remove the bell peppers from the pot, turning them upside down to drain all the water

7. Place them on a paper towel-lined plate, cut-side down, and leave for 2 minutes to drain. Then stand them up again so they don’t continue to steam

8. Return the water to a boil, add the millet and then reduce the heat to medium-high and boil for 20 to 25 minutes, until softened but not mushy

9. Drain and transfer to a large bowl

10. Preheat oven to 350 F

11. While the millet is cooking, heat a large skillet over medium-high heat

12. Add the turkey and cook, breaking it up with a wooden spoon, for 3 to 4 minutes, until the fat starts to render

13. Add the leek, chopped bell pepper tops and 1 teaspoon of salt, and cook, stirring with a wooden spoon to break up the meat, until the meat is cooked through and lightly browned and the vegetables are softened, another 5 minutes or so. Add a tiny bit of water if the mixture starts to stick to the bottom of the pan

14. Add the garlic and cook for 1 minute

15. Add the spinach and cook, stirring continuously, until wilted, about 1½ minutes (add the spinach in batches if the pan starts getting full, stirring until each batch starts to wilt)

16. Transfer the mixture to the bowl with the millet and add the tomatoes, ¾ cup of the cheese, 2 teaspoons of the thyme and the black pepper. Stir well to combine


17. Place the bell peppers cut-side up in a 9" square baking dish

18. Divide the filling among the peppers, packing it in if the filling is ample (and if there’s any leftover filling, enjoy it as a cook’s treat!). Sprinkle with the remaining cheese, and top with the remaining 1 teaspoon of thyme

19. Place in the oven and bake until the cheese is lightly browned and bubbling and the filling is heated through, about 30 minutes

20. Arrange the bell peppers on plates and serve

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