Delicious Vegan Gluten-Free Recipe: Stuffed Peppers & Millet

Here is a Delicious Vegan Gluten-Free Recipe from one of my experiments that went right! I’m a huge fan of peppers and I especially love stuffing them. They are undeniably flavourful and versatile. Overall, the perfect type of appetizer or side dish that you can serve on any occasion, but I like to add mine with millet as I like to always mix with different complex carbs.

Vegan gluten-free recipe: stuffed peppers & millet

Ingredients for Peppers Stuffed with Onion and Mushrooms

  • Millet
  • King trumpet mushroom / Eringi mushrooms
  • Red onion
  • Dry oregano
  • Salt and pepper
  • Bell pepper

Alternative options keeping it vegan gluten-free

  • Millet
    • Wild rice
    • Quinoa
    • Basmati rice
  • King trumpet mushroom / Eringi Mushrooms
    • You can use any type of large mushroom
    • Oyster mushrooms
    • Button mushrooms
  • Red Onion
    • White onions
    • Leeks
  • Bell Pepper
    • Not many alternatives, but you can use large capsicum.

Instructions:

For the Millet:

  • Combine 2 cups of millet and 2 cups of water. Bring to a simmer, then cover and cook until tender for about 20-25 minutes. Remove from the heat and let it sit, covered, for another 10 minutes. Note: Fluff with a fork.

For the Peppers Stuffed with Onion and Mushrooms:

  • Prepare 2 large bell peppers – clean the peppers. Gently slice and separate the top part and set it aside.
  • Make the filling – on low heat non-stick frying pan, cook 10 large chopped Eringi mushrooms and 1 large chopped red onion, and season with salt and pepper to taste.
  • Stuff the peppers – fill the peppers with the cooked Eringi mushrooms and red onion, generously. Add 2 tsp of dry oregano for the extra flavour!
  • Bake and Serve – bake the peppers on an air-fryer/oven at 180 degrees heat for 15 to 20 minutes, and serve.

Check out these other delicious mushroom recipes

Easy Plant-Based Noodle Mushroom Stir-Fry

Mung Bean Recipe with Shiitake Mushrooms No Gluten

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Peppers Stuffed with Onion and Mushrooms

I personally love this Peppers Stuffed with Onion and Mushrooms recipe because I’m really a huge fan of peppers and I especially love stuffing them. They are flavourful and versatile. Overall the perfect type of appetizer or side dish that you can serve on any occasion! 
5 from 5 votes
Prep Time 10 mins
Total Time 1 hr
Course Main Course
Cuisine French, Fusion
Servings 2 people
Calories 763 kcal

Equipment

  • Air Fryer
  • Non-stick Cooking Pan

Ingredients
  

  • 2 cups Millet
  • 10 pcs Eringi Mushrooms Large
  • 1 pc Red Onion Large
  • 2 tsp Dry Oregano
  • 1 tsp Salt and Pepper
  • 2 pcs Bell Pepper Large

Instructions
 

For the Millet

  • Combine 2 cups of millet and 2 cups of water. Bring to a simmer, then cover and cook until tender for about 20-25 minutes. Remove from the heat and let it sit, covered, for another 10 minutes. Note: Fluff with a fork. 

For the Peppers Stuffed with Onion and Mushrooms

  • Prepare 2 large bell peppers – clean the peppers. Gently slice and separate the top part and set it aside. 
  • Make the filling – on low heat non-stick frying pan, cook 10 large chopped Eringi mushrooms and 1 large chopped red onion, season with salt and pepper to taste. 
  • Stuff the peppers – fill the peppers with the cooked Eringi mushrooms and red onion, generously. Add 2 tsp of dry oregano for the extra flavour! 
  • Bake and Serve – bake the peppers on an air-fryer at 180 degrees heat for 15 to 20 minutes, and serve. 

Nutrition

Calories: 763kcalCarbohydrates: 147gProtein: 22gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 1174mgPotassium: 439mgFiber: 18gSugar: 1gVitamin A: 68IUVitamin C: 1mgCalcium: 49mgIron: 7mg
Keyword mushroom, bell peppers, millet, stuffed peppers
Tried this recipe?Let us know how it was!

Sources & resources

Is Millet Gluten-Free? – beyondceliac.org

https://www.beyondceliac.org/gluten-free-diet/is-it-gluten-free/millet/

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About the Author

<a href="https://strongwithplants.com/author/inga/" target="_self">Inga K</a>

Inga K

Inga became vegan in March 2018. After a series of documentaries that hit hard, she and her husband switched to a plant-based diet within a week and vegan soon after. Inga has a UK Level 5 Advanced Diploma in Diet and Nutrition.

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Strongwithplants.com is a blog for anyone who strives for a healthy and happy life. We share 100% plant-based (and often healthy and oil-free) recipes and give you the best tips on finding vegan local food whilst travelling and living a plant-based lifestyle focusing on good health and spiritual wellbeing.

We like to consume food, products and services that don’t harm our bodies, animals, or the planet. Use as little as possible and recycle everything.

Each individual’s dietary needs are unique. Please seek advice from a professional nutritionist or your doctor.

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13 Comments

  1. Ivana

    5 stars
    Love how simple this recipe is!

    Reply
  2. Areil

    Simple recipe, wondering if there’s a substitute for onions.

    Reply
  3. Jean

    5 stars
    this is a good appetizer but also I can pair it with rice.

    Reply
  4. Ronald

    I love peppers and mushrooms, so I’ll definitely give a try to this tasty and simple recipe!
    Thanks for sharing 🙂

    Reply
  5. Erica

    This looks so easy and delicious, I’ll definitely be trying this recipe!

    Reply
  6. Evie

    Delicious! We love stuffed peppers and surprisingly even my kids eat them. I so appreciate your plant based recipes, so simple and healthy.

    Reply
  7. Fransic verso

    This looks good. I would like to give it a try. Thank you for sharing!

    Reply
  8. Headphonesthoughts

    5 stars
    This recipe looks amazing. This is looks like a great meal for dinner and easy to make.

    Reply
  9. Natascha

    5 stars
    This recipe looks so delicious!! Can’t wait to try this out

    Reply
  10. Ella

    Looks delicious! 🙂

    Reply
  11. Ayesha Ayub

    Colors of healthy eating, it looks so yummy and healthy

    Reply

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