Stuffed Peppers with Millet, Veg & Cheese by Agne

Calling out all my vegetarian friends!

Or people who love cheese, grain and vegetables!!! 😀

This is THE recipe that everyone will love! Even my meat eater son who needs a slice of meat with any dish, couldn’t praise this dinner enough!

And the beauty of this meal is that it mixes all the best things and presents a colourful plate at the dinner table!

Hence today is the time the focus on peppers! When you remove the seeds, peppers are like little perfect bowls for any kind of stuffing! Most of you probably know you can create an amazing dish by stuffing peppers with minced meat but today let’s have a meat-free dinner!


Stuffed Peppers with Millet, Veg & Cheese by Agne

Serves: 4-5
Score: 10/10


4-6 medium peppers (any colour)
200g. uncooked millet*
700ml vegetable stock
1 courgette
1 aubergine
4 cloves of garlic
10 cherry tomatoes
150-200g. mozzarella cheese**
80-100g. feta cheese
2 tbs balsamic vinegar
3-4 tbs olive oil or coconut oil
fresh basil, parsley etc.
pink Himalayan salt
black peppers


  1. Preheat the oven to 200C. In the meantime prepare millet and vegetables.
  2. Soak millet for 10-15 minutes in cold water to clean off all the nasties.
  3. Then pour off the water, place millets back in a pot, pour vegetable stock and cook millet for approx 15 minutes.
  4. Prepare the vegetables. Cut courgette and aubergine to approx 2cm squares.
  5. In a big skillet, put some olive or coconut oil, place the cut vegetables, add crushed garlic and cook everything on medium heat while mixing from time to time, for about 10 minutes or until aubergine and courgette are cooked.
  6. Place cooked vegetables and prepared millet (all water discarded after cooking) in a big bowl. Cut cherry tomatoes in halves and add to the mixture.
  7. Cut mozzarella and feta cheese in squares and place in the bowl.
  8. Season everything with Himalayan salt, black pepper, and balsamic vinegar, mix everything together. Add finely chopped fresh herbs.
  9. Prepare the peppers: wash them, cut in half length way, remove the seeds.
  10. Stuff all the mixture into peppers, place them on the tray and bake in the oven for approx 20-30 minutes.


* You can substitute millet with any other kind of grain especially quinoa or buckwheat.
** The secret of this dish is the variety of cheese and fresh herbs both of which can be substituted with your favourite ones.

Enjoy and leave a comment below with your feedback!

Lots of love,

Agne Jonele

Categories: Recipes
%d bloggers like this: