Stuffed Peppers! #vegan #kosher #pareve #foodISmedicine #millet #glutenfree

Stuffed Green Pepper with Millet

I was at the local bulk food store to pick up nutritional yeast and quinoa. Right next to the quinoa was a bin of millet. Not knowing what it is I got out my trusty phone and Googled it. I was pleasantly surprised to find out it is a gluten free seed with pretty good nutritional value.

Nutrition Facts
Serving Size: 1 cup
Amount Per Serving
Calories from Fat 16 Calories 207
% Daily Values*
Total Fat 1.74g		3%
	Saturated Fat 0.299g	1%
	Polyunsaturated Fat 0.884g
	Monounsaturated Fat 0.32g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 108mg
Total Carbohydrate 41.19g		14%
	Dietary Fiber 2.3g	9%
	Sugars 0.23g
Protein 6.11g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 6%

     I bought some and made patties in the shape of hamburgers. Two of them came with me to my office for lunch. When I got there, I was handed a bag of veggies picked that day from the garden of my office manager. Talk about fresh! I got green peppers, cherry tomatoes and snap peas. So instead of just eating my plain "burgers" I crumbled them and made stuffed peppers with cherry tomatoes and snap peas in the microwave with vegan catsup on the side. Really delicious!

Recipe:

1 cup millet 

1 cup rolled oats

1 large portobello mushroom cap

4 cups salted water (or vegetable stock)

1 small onion chopped fine

6 T nutritional yeast
3 T light soy sauce

2 T paprika

1/2 Jalapeno pepper

Bring salted water, nutritional yeast, onion and paprika to a boil. Turn the heat down to simmer covered for 30 minutes or until all the liquid is absorbed.

Put the mushroom cap, soy sauce and Jalapeno pepper in a blender or food processor and puree it.

In a medium sized mixing bowl add the millet, rolled oats and the puree. Knead them together until the mixture is the consistency of raw hamburger. Add more rolled oats if its too gooey. 

Let it sit in the fridge overnight uncovered.

Form it into patties and bake on a cookie sheet lined with parchment paper for 30 to 40 minutes.

Let them cool then separated from the paper. Put them on the grill for 5 minutes per side to make grill marks.

You can eat them like a hamburger or squish them up and stuff peppers like I did. Enjoy!