My Obsession with Millet continues! This is possibly one of my favourite recipe as it’s packed with delicious vegetables and it’s such a winner for summer feasts. I love how simple it is and yet it loos so pretty when served. If you have any of the leftover millet you can totally eat it on its own as it’s so delicious!
Makes 6 bell pepper
3/4 cup of millet
6 medium bell pepper
1 onion – finely chopped
2-3 garlic cloves – minced
5-6 chestnut mushrooms – sliced
1 small courgette- cubed
1/2 cup of frozen peas
3/4 cup of tomato puree
A generous bunch of fresh parsley – finely chopped
1tsp of smoked paprika
1/2 tsp of cumin powder
Salt & pepper to taste
To cook the millet place it in a large pan and cover it with the plenty of boiling water so it’s fully covered plus you have an extra layer of water. Similar to cooking pasta. I personally don’t like to cook millet with the water absorption method as it gets too mushy. Season it with a pinch of salt and cook it for 20-25 minutes until the grains have doubled up in size and they are soft. Drain it and leave it onto one side.
In a large pan add about 1 tbsp of oil. Once hot add in the onion. Cook on a medium heat until it starts to soften and caramelise. Add in the crushed garlic, paprika and cumin powder. Cook for another minute. Add in the mushrooms and courgette and cook for 5-8 minutes until the veggies are soft. In the meantime prep the peppers. Cut the top off each pepper and with a spoon remove the seeds. Place them in a large baking tray and brush them with a bit of oil and a pinch of salt.
To the pan with the veggies add in the cooked millet, frozen peas, tomato puree and chopped parsley. Mix everything really well and cook for another 5 minutes. Season with salt and pepper. Fill up the pepper with the veggie millet and place the top back on so they have a sort of a lid. Roast the peppers in the oven at 200 degrees Celsius for 25 minutes until they are sightly brown on the outside. Remove them from the oven, let them cool down for few minutes and enjoy!