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Stuffed bell peppers with millet, ground grass-fed beef & Moroccan spices (free from gluten, soy, nuts and dairy)
Delicious, healthy, exotic, presentable! What more do you want?

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Stuffed bell peppers with millet, ground grass-fed beef & Moroccan spices (free from gluten, soy, nuts and dairy)

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8 Bell Pepper Remove inside!
450g Ground lean beef can be omitted for vegan version
1 cup Millet Uncooked. This must be cooked before.
20g Parsley Handful.
120g Carrots Handful, cut in cubes.
1 tbsp Cumin
1 tsp Turmeric
1 tsp Cinnamon
1 tbsp Garlic
1 tbsp Ginger Fresh ginger is better!
1/4 cup Fresh lime/lemon juice Up to you but I like it with lots of lime
2 tbsp Light soy sauce It enhances the taste! After adding this, you can add salt to your liking
Salt The filling should be well seasoned because the moisture from the pepper will dilute it a bit.
Black pepper Up to you

Nutritional information

244 kcal

The filling can be prepared ahead of time. Allow 15-20 mins to grill.

  • 50
  • Serves 8
  • Medium


I love stuffed bell peppers. They are colourful, can be varied easily, and nutritious.They look damn impressive & taste incredible! Easy to pre-cook the filling ahead of time, too. If you don’t want to stuff bell peppers with it, you can always eat it alone. Pretty versatile indeed! This particular recipe used a combination of millet, grass-fed beef with Moroccan spices, but obviously you can turn this into vegan. You can also use other spices if you don’t like cumin and cinnamon.

This was the first time I cooked millet and wow I was surprised how tasty it was! I always used quinoa for stuffed bell peppers but now I prefer millet! I cooked it with less water (1:2 ratio), it retained some body so that you can really enjoy chewing the grain! I also toasted millet prior to cooking it to enhance the nutty flavour! See my post about cooking millet.


  • Millet: can be substituted by brown rice, white rice, quinoa or other grains. Personally I prefer to have grains with good texture so that I can also chew them properly! Rice was always too soft for me. If you have to be careful about the carb intake, this is where you can make an adjustment. Less starch – increase the amount of vegetables in the filling!
  • Spices: here I used a mixture of cumin, cinnamon, cayenne, turmeric, ginger and garlic. If you don’t like such an exotic mix, I would just use basil, parsley, oregano or thyme.
  • Meat: I used grass-fed beef but you can omit this completely to make it vegan.
  • Vegetables: I just used carrot and parsley. You may want to add more but to be honest, there is not much space in bell pepper and you will end up having so much left over filling (well, just freeze it!)

I used to use a lot of onions in my cooking, especially in stuffed peppers like this. But now I just use a bit of garlic, it is still enjoyable. Onion is high in inulin (prebiotic) and often it made me feel bloated. And it is high in sugar as well. Sure it makes the food taste good, but I am quite ok without it now.

The sauce is also very simple, too. Just mix some tomatoes with a bit of olive oil and salt, pour it over the pepper, that is all.

Making of millet & grass-fed beef stuffed bell pepper with Moroccan spices
Making of millet & grass-fed beef stuffed bell pepper with Moroccan spices


30 mins

Cook millet

Wash millet and toast it in a skillet to enhance the flavour. No need to soak it overnight! 1 cup dry, add to 2 cups of water, let it boil, add some salt, close the lid and simmer for 20 mins. DONE.

20 mins

Prepare fillings (do it in parallel to cooking millet)

Stir fry carrots and garlic in a frying pan. I don't use oil. As they start to stick, I just add beef and cook until it is brown. Add spices and soy sauce and cook further for 5 minutes and enjoy the aromatic smell! Do not add salt and pepper yet. You can do this once you combine it with millet and parsley. When it is combined, you can start adding lime juice and season it with salt and pepper. Keep on tasting. Mildly saltier would be perfect because when you eat it with unseasoned bell pepper, it would be perfect!

2 mins

Stuff the filling into bell peppers.

Remove the stem of each bell pepper, remove seeds and membranes and rinse. If they don't stand up, cut thin slice from bottom. Fill the peppers carefully, don't force it otherwise the pepper may break! Put them in a baking tray with some depth to hold some sauce.

Tomato sauce: just combine diced tomatoes (cans or fresh) with some olive oil, bring it to boil, season with salt and pepper. Pour it over the peppers.

15-20 mins

Heat oven to 180 degrees and grill!

This depends on how you like your peppers. And up to your oven. I don't like it when it is too soft, so I just take it out when the skin of the pepper is lightly brown. Just observe...! Serve immediately and enjoy! If you like lots of tomato sauce, just double the amount of tomato sauce!

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