Stuffed peppers with millet and chicken, Halloween special

In my fridge, I had some millet, chicken breasts, and bell peppers left over. With Halloween approaching, the idea of stuffing the peppers this way seemed like the perfect option for a meal. This recipe combines simple, nutritious ingredients to create a colorful, healthy, and naturally gluten-free dish. Ideal for a light lunch or dinner, this dish adds a touch of color and flavor to your table. We all really enjoyed this stuffing, which was both smooth and flavorful. The sweetness of the squash combined with the texture of the millet creates a very interesting balance, while remaining easy to prepare.

Preparation time: 15 minutes

Cooking time 40 minutes

Total time 55 minutes

Difficulty: Beginner

Servings: 4

Special diet: naturally gluten-free

Ingredients

4 bell peppers (of the color of your choice)
250g of cooked millet
250g squash (butternut or pumpkin )
2 chicken breasts
1 chopped red onion
1 minced garlic clove
1 grated carrot
2 tablespoons of olive oil
1 tsp smoked paprika
1 tsp ground cumin
Salt and pepper to taste
100g cheese or other cheese (according to your taste)
40 ml chicken broth

Preparation

1
Preheat your oven to 180°C (350°F). Wash the peppers, cut off the top of each pepper, and remove the seeds and white membranes. Cut out two small triangles for the eyes, one triangle for the nose, and a line for the mouth. Set the tops aside for decoration.
2
Prepare the stuffing: In a large skillet, heat a tablespoon of olive oil. Add the chopped red onion and minced garlic. Sauté until translucent. Add the chicken and cook for 3 minutes. Add the roasted vegetables: Stir in the diced roasted squash and grated carrot. Sprinkle with smoked paprika and cumin, then mix well.
3
Stir the cooked millet into the vegetable mixture. Gently mix to combine the flavors. Add 4 tablespoons of chicken broth (a quarter of a bouillon cube dissolved in hot water). Season with salt and pepper to taste. Then add the goat cheese in small pieces or the cheese of your choice.
4
Stuff the peppers with the millet and vegetable mixture. Arrange them in an ovenproof dish, then place the pepper tops on top.
5
Bake the dish for approximately 25 to 30 minutes, until the peppers are tender and lightly browned.

Note

Millet is an excellent alternative to gluten-containing grains. It's rich in fiber and protein, making it a nutritious choice to accompany roasted vegetables. This recipe is perfect for those looking for a light yet satisfying dish.

Keywords: Stuffed peppers with chicken and millet, Halloween peppers, gluten-free stuffed peppers