Millet and Sausage Stuffed Peppers Millet and Sausage Stuffed Peppers

Author: Canadian Living

Available in the health food section of grocery stores and in natural food stores, mildly flavoured millet is a perfect backdrop to seasonings. Here, it's an interesting alternative to regular rice stuffing.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2007



In saucepan, bring stock to boil; stir in millet. Reduce heat, cover and simmer for 25 minutes or until no liquid remains.

Meanwhile, in skillet, saute sausage over medium-high heat, breaking up with spoon, until browned, about 8 minutes. Transfer to paper towel-lined plate. Drain fat from pan.

Add oil to pan; toast pine nuts over medium heat, stirring, until light golden, 2 minutes. Stir in onion, garlic, tomatoes, salt, pepper and cinnamon; fry, stirring, until onions are softened, 5 minutes.

In bowl, combine cooked millet, sausage, onion mixture and basil; set aside.

Cut peppers in half lengthwise; with spoon, remove seeds and ribs. Fill peppers with millet mixture; place in roasting pan just large enough to hold peppers snugly.

Pour in 2/3 cup (150 mL) water; cover with lightly greased foil. Bake in 400°F (200°C) oven for about 55 minutes or until peppers are tender.

Nutritional facts Per serving: about

  • Sodium 824 mg
  • Protein 18 g
  • Calories 436.0
  • Total fat 24 g
  • Cholesterol 32 mg
  • Saturated fat 5 g
  • Total carbohydrate 40 g


  • Iron 21.0
  • Folate 22.0
  • Calcium 4.0
  • Vitamin A 47.0
  • Vitamin C 342.0
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Millet and Sausage Stuffed Peppers