Millet Stuffed Peppers

• 2 bell peppers, cut in half and core removed
• 1/2 cup millet, dry
• 1 cup water
• 15 ounces black beans, drained (1 can)
• 1 cup diced tomatoes plus 4 tablespoons diced tomato (canned or fresh)
• 1 cup zucchini, diced
• 1 small onion, diced
• 1 tablespoon oil
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1 dash red pepper flakes (optional)
• 1 bit cilantro, chopped (optional)

1. Preheat oven to 350u0b0F.
2. 2. In a small sauce pot, add millet and water. Bring to boil, reduce to simmer and cover. Cook for 15 minutes. After 15 minutes, turn heat off and let millet sit about 5 minutes, then fluff with fork.
3. 3. In a frying pan, heat oil over medium-low heat. Add onion and saute 10 minutes, until translucent.
4. 4. Add zucchini to onions and saute another 8-10 minutes until onions are golden and zucchini is soft. Add garlic and saute another minute. Remove from heat.
5. 5. In a large mixing bowl, place 1 cup cooked millet, the onion and zucchini mixture, 1 cup black beans, 1 cup diced tomato and all the seasonings. Mix until incorporated.
6. 6. Lay peppers in a baking dish and place 1/4 of mixture in each pepper half.
7. 7. Top each pepper with 1 tablespoon tomatoes.
8. 8. Cover dish with tin foil or lid and bake 30 minutes. After 30 minutes, turn heat to 400u0b0F, remove lid or foil and bake another 10 minutes uncovered.

bell peppers, millet, water, black beans, tomatoes, zucchini, onion, oil, cumin, paprika, garlic, chili powder, red pepper, cilantro

Taken from www.food.com/recipe/millet-stuffed-peppers-536031 (may not work)