Millet and Bean Stuffed Bell Peppers

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Colorful bell peppers filled with nutty millet and protein-rich beans, reflecting Tanzania's agricultural diversity. This East African-inspired vegetarian recipe, ready in about 55 minutes, pairs bell peppers, millet, cannellini beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 4 East African cuisine 320 cal/serving

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Ingredients

4 large (any color), halved and seeds removed bell peppers
1 cup uncooked millet
1 can (15 oz), drained and rinsed cannellini beans
1 cup finely diced zucchini
1/2 cup finely diced red onion
2 tbsp tomato paste
1 tsp cumin
1/2 tsp paprika
1/2 cup vegetable broth
1 tbsp olive oil
1/4 tsp sea salt
2 tbsp chopped fresh parsley

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Instructions

Step 1: Cook millet according to package instructions (usually 1 cup millet to 2 cups water, simmered 15-20 minutes), then fluff with a fork and let cool slightly.
Step 2: Heat olive oil in a skillet over medium heat. Add diced zucchini and red onion, cooking for 5 minutes until softened.
Step 3: Stir in tomato paste, cumin, and paprika. Cook for 1 minute, then add drained beans and vegetable broth.
Step 4: Simmer for 5 minutes, then stir in cooled millet and 1/4 tsp sea salt. Cook for 2 more minutes until heated through.
Step 5: Spoon millet-bean mixture evenly into pepper halves, pressing gently to fill completely.
Step 6: Place filled peppers in a baking dish, cover with aluminum foil, and bake at 375°F for 25 minutes.
Step 7: Remove foil and bake for 5 more minutes until peppers are tender and edges are slightly caramelized.
Step 8: Garnish with fresh parsley before serving.