Kale and Millet–Stuffed Bell Peppers Recipe

Ingredients

• 1 cup whole-grain millet, rinsed well and drained
• 2 cups water ((for the millet))
• 1 medium red onion, minced
• 4 cups coarsely chopped kale, stems removed
• 1 tablespoon white miso paste
• ¼ cup hot water ((for the miso paste))
• ¼ cup barberries, soaked in hot water for 10 minutes, then drained
• 2 tablespoons unsalted sunflower seeds
• 1 tablespoon ground flaxseeds
• 2 tablespoons nutritional yeast
• ¼ teaspoon ground pippali or black pepper
• ½ teaspoons sodium-free salt substitute (optional)
• 4 large red bell peppers, halved lengthwise and seeded