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"Millet, black beans and tomatoes are crammed into pepper shells, after which baked within the microwave oven. These vegetarian crammed peppers are clean to make and are also gluten loose!"
- 1 cup millet
- 4 cups water
- 4 cubes vegetable bouillon
- five medium bell peppers
- 3 medium tomatoes, chopped
- 1 (15 ounce) can black beans, tired
|Prep : 10M||Cook : 5M||Ready in : 35M|
- Combine the millet, water and vegetable bouillon in a saucepan, and convey to a boil. Reduce warmness to low, cowl, and simmer for 15 minutes, or till the water is absorbed.
- Slice the tops off of the peppers, and dispose of the seeds and cores. Set apart. When the millet is completed, stir within the tomatoes and black beans. Spoon into the peppers till filled. Place the peppers into a pitcher baking dish, and cowl with plastic wrap.
- Cook in the microwave for 10 mins, or until peppers are smooth. Turn peppers each 2 to 3 mins to make sure even cooking.
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