Stuffed Bell Peppers with Millet and Sunflower Seeds
Easy Recipe, Fancy Taste
Hey there, Wellkulå Friend!
Enjoy a vibrant and nutrient-rich meal with our Stuffed Bell Peppers with Millet and Sunflower Seeds! These peppers are stuffed with fluffy millet, toasted sunflower seeds, and a medley of fresh veggies, then baked to perfection. Boosted with superfoods like turmeric and spinach, this recipe offers a delightful balance of flavors and textures while packing a punch of essential nutrients. Whether you're hosting a dinner or meal-prepping for the week, this dish is versatile, satisfying, and entirely guilt-free.
#Cellcare ingredient health benefits
MILLET | GLUTEN-FREE WHOLE GRAIN
Zucchini is a low-calorie vegetable packed with vitamins A, C, and K, as well as potassium and folate. It supports hydration, helps with digestion due to its high water content, and promotes heart health. Zucchini is also rich in antioxidants, making it a great addition to your plant-based meals.
SUNFLOWER SEEDS | HEART-HEALTHY NUTRIENTS
Sunflower seeds are loaded with vitamin E, selenium, and healthy fats. They support cardiovascular health, reduce inflammation, and provide a satisfying crunch. Their high magnesium content helps reduce stress and improve overall mood.
BELL PEPPERS | ANTIOXIDANT BOOST
Bell peppers are rich in vitamins A and C, antioxidants that support immune health and skin vitality. Their vibrant colors come from carotenoids, which help reduce inflammation and improve eye health.
TURMERIC | POWERFUL ANTI-INFLAMMATORY
Turmeric is known for its anti-inflammatory and antioxidant properties, thanks to curcumin. This golden spice supports joint health, boosts immunity, and aids digestion, making it a superfood must-have.
SPINACH | IRON AND NUTRIENT DENSE
Spinach is packed with iron, calcium, and vitamins A, C, and K. It promotes strong bones, supports oxygen transport in the body, and enhances overall energy levels.
WELLKHANA KITCHEN RECIPE
Ingredients:
4 large bell peppers (any color)
1 cup cooked millet
1/2 cup toasted sunflower seeds
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon turmeric powder
1 teaspoon paprika
2 cups fresh spinach, chopped
1/4 cup fresh parsley, finely chopped
1/2 cup diced tomatoes (fresh or canned)
Salt and black pepper to taste
Instructions:
Prepare the peppers | Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil inside and out.
Sauté the filling | In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant, about 3 minutes. Add turmeric, paprika, spinach, tomatoes, and cooked millet. Mix well. Stir in sunflower seeds and parsley. Season with salt and black pepper to taste.
Stuff the peppers | Prepare the peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil inside and out.
Sauté the filling | In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant, about 3 minutes. Add turmeric, paprika, spinach, tomatoes, and cooked millet. Mix well. Stir in sunflower seeds and parsley. Season with salt and black pepper to taste.
Stuff the peppers | Prepare the peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil inside and out.
Sauté the filling | In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant, about 3 minutes. Add turmeric, paprika, spinach, tomatoes, and cooked millet. Mix well. Stir in sunflower seeds and parsley. Season with salt and black pepper to taste.
Stuff the peppers | Fill each bell pepper with the millet mixture. Place the stuffed peppers upright in a baking dish.
Bake the peppers | Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly golden on top.
Serve | Garnish with parsley or a dollop of plant-based yogurt for added creaminess.
Bake the peppers | Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly golden on top.
Serve | Garnish with parsley or a dollop of plant-based yogurt for added creaminess.
Bake the peppers | Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly golden on top.
Serve | Garnish with parsley or a dollop of plant-based yogurt for added creaminess.
Easy, Delicious, and Nutritious
Our Stuffed Bell Peppers with Millet and Sunflower Seeds prove that wholesome ingredients can create a flavorful and satisfying meal. This recipe is not only visually stunning but also easy to prepare and loaded with superfoods to fuel your day. Indulge in this colorful, plant-based dish that supports your wellness goals without compromising on taste.
Until next time, Dr. Monisha
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by Dr. Monisha Bhanote
✅ EVIDENCE-INFORMED REVIEWED ARTICLE
