Kale and millet stuffed peppers

Kale and millet stuffed peppers. Uncooked millet grains, Water, Fresh red onion.

Dr. Michael Greger & Robin Robertson

25 + 65 min · 4

Ingredients

• 200 g Uncooked millet grains
• 660 g Water
• 150 g Fresh red onion
• 120 g Raw kale
• 18 g White miso paste
• 35 g Date
• 18 g Sunflower seeds
• 7 g Flax seeds
• 10 g Nutritional yeast flakes
• 0.6 g Ground black pepper
• 700 g Raw red bell pepper

Preparation

1. Rinse millet and simmer covered in 480 g water for about 25 minutes. Meanwhile, cook chopped onion in a little of the remaining water for 5 minutes, add chopped kale and cook 5 minutes more.
2. Dissolve miso in 60 g hot water. Combine with millet, onion and kale, chopped dates, sunflower seeds, ground flaxseed, nutritional yeast and pepper.
3. Halve and deseed four peppers. Fill tightly and arrange in a baking dish with the remaining water. Cover and bake at 175°C for 30–40 minutes until tender; serve two halves per person.