Millet-vegetable stuffed baked peppers

The classic millet porridge probably sounds quite familiar to you, but have you ever experimented with millet in savoury dishes? We recommend it though! So that you can get started with a quick, easy and delicious recipe right away, we’re sharing with you a recipe for baked peppers that includes millet as well as vegetables. The chunky baked peppers are perfect for lunch or dinner and are light on the stomach. Because millet is completely gluten-free, it won’t irritate your gut or harm your body. You can also prepare a little more in advance if you like, as the peppers keep quite well in the fridge.

Quantity: for two to four
Preparation time: 45-60 minutes
Severity: light
It will take:

• 4 larger peppers
• 200g millet (dry)
• 2 medium carrots
• 2 red onions
• 1 can black beans
• a handful of cherry tomatoes
• 750ml natural vegetable broth
• 4spl natural tomato paste
• ½ teaspoon maple syrup or coconut sugar (to balance the flavours)
• salt and pepper to taste
• herbs of your choice (e.g. oregano)

How to make stuffed peppers?

For the filling:
Bring the millet and stock to the boil (add about half the stock at the beginning and add more as needed). Chop the onions and tomatoes, grate the carrots and prepare the peppers. When the millet is semi-soft and most of the broth has evaporated, add the finely chopped onion, tomato and grated carrot, tomato paste and the black beans that have been drained and rinsed. Simmer for a few more minutes until the carrots and onions start to cook, adding more stock if necessary, then season to taste. The end result should be a nice textured millet-vegetable mixture (make sure the millet doesn’t boil to mush!) to fill the peppers with.

For peppers:
Wash and clean the peppers from the seeds and cut off the “caps” (you can put them back on the stuffed peppers later!). Place the peppers on a baking tray or baking sheet and bake in the oven at 180 degrees for about 5 minutes, then set aside to cool. When the millet mixture is ready, stuff the peppers, place the caps on top and bake in the oven at 180 degrees for another 10 minutes. Enjoy!

PS! If you like, you can add other vegetables to the recipe, such as grated zucchini or chopped celery! 😉