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5 from 1 vote
Four Falafel Stuffed Peppers in a Skillet with Tomato Sauce
Millet Falafel Stuffed Peppers in Spicy Tomato Sauce
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
Can falafel possibly get better? Yup, if you stuff it in a pepper and serve it up with some saucy goodness! These sweet bell peppers are stuffed with a blend of hearty millet and chickpea falafel and roasted up till tender in a bath of spicy tomato sauce.
Course: Entree
Cuisine: American, Mediterranean
Servings: 4
Calories: 380 kcal
Author: Alissa
Ingredients
For the Spicy Tomato Sauce
  • 1-14 oz. can crushed tomatoes
  • 2 garlic cloves, minced
  • 1 tbsp. maple syrup or agave
  • 2 tsp. red pepper flakes, or to taste
  • salt and pepper to taste
For the Millet Falafel Stuffed Peppers
  • ½ cup hulled millet
  • 1 cup water or vegetable broth
  • 1 ¾ cup cooked chickpeas, or 1-14 oz. can chickpeas, drained and rinsed
  • 1 small onion, quartered
  • 2 garlic cloves, minced
  • ¼ cup fresh cilantro, lightly packed
  • 2 tbsp. fresh parsley, lightly packed
  • 2 tbsp. lemon juice
  • 2 tsp. ground cumin
  • ½ tsp. ground coriander
  • salt and pepper to taste
  • 4 bell peppers, any color
  • 1 tsp. olive oil, omit for oil-free diets
For the Tahini Sauce
  • 2 tbsp. tahini
  • 1 tbsp. lemon juice
  • salt to taste
  • 2-4 tbsp. water
Instructions
Make the Spicy Tomato Sauce
  1. Stir all ingredients together in a small bowl. Set aside.
Make the Millet Falafel Stuffed Peppers
  1. Place millet and water or broth in a small saucepan and bring to a boil. Stir a few times, lower heat to a simmer and cover. Allow to cook until all liquid is absorbed, about 20 minutes. Remove from heat and allow to sit for a few minutes.
  2. Preheat oven to 400°.
  3. Place cooked millet into food processor bowl with chickpeas, onion, garlic, cilantro, parsley, lemon juice, cumin, coriander, salt and pepper. Pulse until mixture is finely chopped and well blended, stopping to scrape down sides of bowl as needed.
  4. Use a small knife to cut the top off of each pepper. Scoop out seeds and rub lightly with olive oil. Arrange peppers in a small baking dish or oven-safe skillet. Stuff peppers with falafel mixture and replace tops. Spoon sauce around peppers.
  5. Bake until peppers are tender and skin begins to blister, about 30 minutes.
Make the Falafel Sauce
  1. While Peppers bake, stir all falafel sauce ingredients together in a small bowl, thinning with as much water as needed.
Serve
  1. Place each pepper on a plate. Remove top and and spoon a dollop of sauce overtop, followed by a drizzle of tahini sauce. Replace top and serve.
Recipe Notes

Choose bell peppers that are nice and flat on the bottom, so they stand up during roasting.

Nutrition Facts
Millet Falafel Stuffed Peppers in Spicy Tomato Sauce
Amount Per Serving (1 pepper)
Calories 380 Calories from Fat 75
% Daily Value*
Fat 8.3g13%
Saturated Fat 1.2g6%
Sodium 1091mg45%
Potassium 590mg17%
Carbohydrates 66.5g22%
Fiber 12.9g52%
Sugar 15.7g17%
Protein 13.4g27%
Calcium 120mg12%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.