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5 from 5 votes

Greek Salad Millet Stuffed Peppers

Prep time
15 mins
Cook time
25 mins
Total time
40 mins


  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 large green bell pepper
  • 1 pouch of Hilary's Eat Well Greek salad millet medley
  • handful of cherry tomatoes
  • handful of chopped red onions
  • handful of chopped greens
  • drizzle of sriracha (optional)


  1. Preheat oven to 350 degrees. 
  2. Remove the top of each bell pepper by cutting a thin slice from stem end. Remove the seeds and insides from peppers, and rinse peppers.
  3. If needed, cut a thin slice from bottom of each pepper so they stand up straight.
  4. Squeeze pouch to break apart millet medley.
  5. If using a stove top, add frozen contents of bag to skillet. Cover & cover for 6 minutes. Stir occasionally. Remove from heat. Let product stand for 1 minute before serving. 
  6. If using a microwave, place frozen & unopened bag in microwave. Microwave on high for 3 minutes. Allow pouch to rest for 1 minute before removing bag. Carefully tear open pouch.
  7. Stuff peppers with millet medley. You should be able to fill 3 peppers with 1 pouch of millet medley.
  8. Stand peppers upright in 8x8 glass baking dish.
  9. Cover tightly with foil. Bake for 10 minutes.
  10. Uncover the pan. Top with cherry tomatoes, red onions, and greens.
  11. Bake for about 15 minutes longer or until peppers are tender.
  12. Can drizzle with sriracha as well. 
Yellow, red, and green stuffed peppers
Greek Salad Millet Stuffed Peppers
Gluten-free stuffed peppers with millet
Three Gluten-Free Millet Stuffed Peppers
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