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Stuffed peppers with millet

Name: Stuffed peppers with millet
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 200g millet; 2 red bell peppers or pointed peppers; 4 spring onions, chopped; a small bunch watercress OR; a small bunch rocket; 1 tsp tahini; a quarter of a cup or about 35g sunflower seeds, soaked overnight or at least a few hours; a quarter of a cup or about 35g pumpkin seeds, soaked overnight or at least a few hours; black pepper to taste; tamari or liquid aminos to taste

A tasty meal and particularly good for entertaining as it's popular with pretty much all tastebuds

Posted by: KIm
On: 21/07/2010

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Main Courses

You will need

Ingredient	Add
200g millet		More products
2 red bell peppers or pointed peppers	Awaiting stock	More products
4 spring onions, chopped	Awaiting stock	More products
a small bunch watercress OR	Awaiting stock	More products
a small bunch rocket	Awaiting stock	More products
1 tsp tahini	Available only in our Edinburgh shops	More products
a quarter of a cup or about 35g sunflower seeds, soaked overnight or at least a few hours		More products
a quarter of a cup or about 35g pumpkin seeds, soaked overnight or at least a few hours		More products
black pepper to taste		More products
tamari or liquid aminos to taste	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Bring the millet to boil and simmer for about half and hour or until soft.
Whilst waiting for the millet to cook, slice the tops off the peppers and take out the seeds and pith. Also chop the spring onions and watercress or rocket.
Warm the peppers under the grill with just a few minutes on each side.
Drain the cooked millet except for a little water, and stir in the tahini.
tir in all the rest of the ingredients except the peppers.
Taste the millet stuffing and adjust seasoning if needed before filling the peppers with some of the millet mixture.
Serve up the remaining millet mixture on each plate with a stuffed pepper.
If you like, you may serve it with a tahini sauce made by diluting some tahini with a little lemon juice and tamari.