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Spicy Millet Stuffed Peppers! GF, V, BED!

Posted Jul 08 2012 10:17pm

Excitement on the lake today!

Annie hammin’ it up for the camera!

We got pulled over by the boat cop!!

gluten free, vegan, and body ecology diet friendly!

He thought we had too many people in our boat! We had 12 people, but that’s how many our boat holds! So we ended up having a nice chat with him — and he’s actually a nice guy! haha No need to fear the Boat PoPo :)

the leaning tower of pepper!

So for dinner, I wanted something quick and easy! Enter — Spicy Millet Stuffed Peppers! These peppers are stuffed with wonderfully flavorful millet, and topped with a luxurious broccoli cream sauce! So delicious and beautiful too!

Spicy Millet Stuffed Peppers!

And they’re gluten free, vegan, and Body Ecology Diet friendly!

luxurious broccoli cream sauce!

Here’s what you need: (serves 1)

1 red pepper, top cut off, and then diced

1/4 cup millet cooked in 1/2 cup vegetable stock
2 green onions, sliced
1/4 tsp chili powder
salt

Broccoli Sauce 1 cup broccoli florets, steamed
1/4 cup raw cashews
1 clove garlic
juice of 1/2 a lemon
salt

Preheat oven to 400 degrees. Cook your millet until it absorbs all the liquid, about 15 minutes. Fluff with a fork, and then set aside to cool. Once cooled, combine with your diced pepper and onions. Then stuff your pepper with the mixture.  Spray the top with olive-oil, and then bake for 35 minutes, until the pepper is tender.

so healthy and fabulous!

Meanwhile, make your broccoli sauce. Steam your broccoli, for about 4 minutes, until bright green, and tender. Shock under ice-cold water, drain, and add to your food processor with the cashews, garlic, lemon juice and salt. Blend until thick and creamy, scraping down the sides a few times.

such vibrant colors!

Top your stuffed pepper with the broccoli cream sauce and garnish with green onions! The extra broccoli sauce is also great as a “chip dip!”

yum yum yum!

To make the “swirl” – put the cream sauce into a Ziplock bag. Squeeze it down to one corner, snip off the corner, and you’ve made yourself a make-shift piping bag!

spicy millet!

This meal was super yummy! The flavors were so complex! The red pepper became wonderfully sweet and slightly smokey from baking in the oven, which paired perfectly with the nutty, and slightly spicy millet!

outrageous!

And the pepper softened just enough that it was soft and chewy, but still slightly firm – it was marvelous:) And combined with the rich and creamy broccoli sauce — it was delightful!

what a treat!

Finally, it was stunning on the plate. My brother declared, “this looks like it came out of a fancy restaurant!” Aw shucks, Bro…thanks:)

what a meal!

Have you ever been pulled over by the PoPo? Do you try to wiggle out of a ticket? Do you “turn on the tears?”

See ya tomorrow!

This recipe was featured on Allergy Free Wed !


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