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Stuffed peppers with millet

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

Posted by: KIm
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

4

Courses etc.

Main Courses

You will need

IngredientAdd
200g millet More products
2 red bell peppers or pointed peppers

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4 spring onions, chopped

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a small bunch watercress OR

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a small bunch rocket

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1 tsp tahini 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

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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.

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