Ingredients

• 4 large bell peppers (assorted colors)
• 150g millet, uncooked
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 75g walnuts, roughly chopped
• 50g sun-dried tomatoes (in oil, drained), chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 45ml olive oil
• 400ml vegetable broth
• Salt and black pepper to taste
• 30ml balsamic glaze for drizzling
• Fresh parsley, chopped for garnish

Instructions

1. 1.Preheat your oven to 200°C. Cut the bell peppers in half lengthwise, remove the seeds and membranes, and place them cut-side up in a baking dish.
2. 2.Rinse the millet thoroughly under cold water. In a medium saucepan, heat 15ml of olive oil over medium heat. Sauté the chopped onion until soft, about 5 minutes, then add the garlic and cook for 1 more minute.
3. 3.Add the rinsed millet to the saucepan and toast for 1-2 minutes. Pour in the vegetable broth, bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes until the liquid is absorbed.
4. 4.While the millet cooks, lightly toast the chopped walnuts in a dry pan over medium-low heat for 2-3 minutes until fragrant. Set aside.
5. 5.Once the millet is cooked, fluff it with a fork. Stir in the toasted walnuts, chopped sun-dried tomatoes, dried oregano, dried basil, and the remaining 30ml of olive oil. Season with salt and pepper.
6. 6.Fill each bell pepper half generously with the millet mixture. Pour about 1cm of water into the bottom of the baking dish to help steam the peppers.
7. 7.Bake for 25-30 minutes, or until the peppers are tender and the filling is golden on top.
8. 8.Remove from the oven, drizzle with balsamic glaze, and garnish with fresh parsley before serving.

Nutrition Information

Why this recipe