Herby Pork, Zucchini and Millet Stuffed Peppers

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Course: Main
Cuisine: Russian
Keyword: healthy stuffed peppers
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4 -6
Author: Julia Frey of Vikalinka


For the sauce

  • 1 tbsp olive oil
  • 2 onions chopped, divided
  • 1 can chopped or crushed tomatoes
  • 1/2 cup/125 ml sour cream or creme fraiche
  • 1 cup/250 ml chicken stock
  • salt
  • pepper

For the peppers

  • 7-8 medium red and yellow bell peppers split in half and cored
  • 1 1/2 lbs/750 g extra-lean ground pork
  • 2 medium zucchini shredded
  • 1/2 cup millet uncooked
  • 1 bunch fresh flat-leaf parsley
  • 2 tsp salt
  • 1 tsp pepper


  • Pour millet in a small pot of boiling water and cook for 7 minutes until tender, drain and set aside.
  • Preheat oven to 400F/200C.
  • In a pan cook 2 chopped onions over low heat for 10 minutes until tender but not coloured. Scoop half of the onions and put them in a large mixing bowl.
  • To the pan with the remaining onions add a can of chopped tomatoes previously processed in a food processor until smooth, chicken stock and a pinch of salt and pepper, simmer on low heat for 7-10 minutes.
  • While your sauce is simmering, to the large bowl with cooked onions add pork, shredded zucchini, chopped parsley (reserve 1 tbsp. for the sauce), cooked millet, salt and pepper and mix thoroughly. To check whether the mixture has a right balance of salt and pepper pinch off a meatball-sized portion of the filling, flatten it into a patty, fry on both sides and taste for seasoning. Add more salt if necessary.
  • Add sour cream to the sauce and 1 tbsp of chopped parsley, stir to combine and take off the heat.
  • Pour the sauce to cover the bottom of a large roasting pan.
  • Fill halved and cored peppers with meat and zucchini mixture and place them filling side up in the roasting pan with sauce.
  • Roast uncovered in the preheated oven for 45 minutes.