Kale and Millet-Stuffed Bell Peppers

Ingredients

• whole-grain millet
• red onion
• kale
• white miso paste
• barberries
• sunflower seeds
• ground flaxseeds
• nutritional yeast
• pippali
• red bell peppers

Instructions

1. Simmer millet in 2 cups water, covered on low, ~25 min until tender.
2. Sauté red onion in ½ cup water 5 min; add kale and cook 5 min more. Drain.
3. Mix millet into kale with miso mixture, barberries, sunflower seeds, flaxseeds, nutritional yeast, and pippali.
4. Stuff bell pepper halves tightly. Arrange in a baking dish with ½ cup water; cover.
5. Bake at 350°F 30–40 min until peppers are tender. Serve 2 halves per portion.

Active Compounds

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May Support

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