Kale and Millet–Stuffed Bell Peppers Recipe
A healthy, plant-based recipe to include in your rotation. Learn how to make our Kale and Millet–Stuffed Bell Peppers in easy-to-follow steps.
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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
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