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Stuffed Bell Peppers with Millet and Vegetables

This dish is not only a visual delight. Millet is a gluten-free seed that is high in magnesium, calcium, and vitamin B. What makes millet even more interesting is that it hydrates the colon and keeps you regular. And it provides serotonin to steady the mood. It is great to share with friends and family around the table. You can make the mixture with any kind of vegetables you like to suit your taste. This delicious dish is a must try!

Ingredients

4 bell peppers (any color)
½ cup millet
1 onion
3 cloves of garlic
½ a head of cauliflower, finely chopped
1 cup carrot, shredded
½ cup of sweet corn
½ cup cilantro leaves, finely chopped
Few sprigs of mint, chopped
½ tsp of turmeric
2 tsp of sea salt
2 tbsp of cold pressed olive oil for cooking
1 tbsp of olive oil for coating the peppers

 Cooking directions

In a medium sized saucepan, heat the oil and lightly sauté the onions for 2 minutes or until translucent. Add the garlic and stir for a further 2 minutes. Add the finely chopped cauliflower, carrot, and turmeric and sauté for 5 minutes until the vegetables are partially cooked. Add the sweet corn and cooked millet to the mixture and sauté for a few more minutes until you see oil oozing from the sides. Check if the mixture is cooked. If not, sprinkle water in the mixture and close the lid of the pan and cook for 2-3 minutes. Add the cilantro leaves and mint and give it a final mix. Remove from the heat and set aside for cooling.

To Prepare the Peppers:

Chop the Peppers 1 inch from the top. It will resemble a tin with a lid. Remove the ridges and seeds from the inside of the peppers and rinse with water. Add the prepared mixture in the cavity of the peppers and press it down. Lightly brush the peppers with oil and place them on a baking tray. Bake it in the oven at 180 degrees for 10 minutes or until you see the peppers getting nicely baked. Once, the peppers are baked, take them from the oven and serve hot.

The mixture can be made ahead of time and later filled into the peppers and baked.

Prep time: 15 minutes
Cooking Time: 30 minutes
Serves: 2

HomeopathyStore Team
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