This is a recipe I’ve included in a cookbook collaboration, that I’ve been working on with some other model friends. It’s coming out in a few months, I can’t wait to share it with you. I thought I’d give you a little sneak peak.
China’s favorite grain before rice was discovered. To me, millet makes a perfect alternative to quinoa. I sometimes make this dish as a starter when we have dinner parties, as it looks impressive too.
Notes: vegan, gluten free Prep Time: 30min Cooking Time: 45min Total Time: 75min
Ingredients (all organic if possible):
- 1 cup millet
- 1 3/4 cup vegetable stock (preferably homemade)
- 4 medium, different colored peppers
- 15 oz black beans
- 15 oz corn
- 2 garlic cloves, crushed
- 3 tbsp tomato puree
- 2 tbsp of freshly cut flat parsley & a few leaves to serve
- 2 tbsp chili flakes
- good pinch of salt & pepper
1- Preheat the oven to 375F (190C).
2- Rinse millet with cold water first. In a medium pot, cover the millet with 1 and ¾ of vegetable stock. Bring to boil. Cover with a lid and lower the heat. Let it simmer for about 12-15min or until stock has evaporated. Then place a kitchen towel underneath the lid and leave for about 5min.
3- In a large bowl combine black beans, corn, garlic, tomato puree, parsley and chili flakes. Mix well. Add a good pinch of salt and pepper.
4- Now it’s time to get creative. Chop off the tops of the peppers on the side where the stem is. Remove all the seeds and insights with a spoon. You can cheat a little and cut the bottoms of the peppers a little bit so they stand better. Make sure you don’t make a hole.
5- Once the millet is done, add it to the rest of your mixture in a bowl.
6- Stuff your peppers with the mixture. And place their ‘hats’ on top. Place all the peppers on a parchment paper lined baking tray.
7- Bake in the oven for about 45min. First you might want cover them with a parchment paper for the first 30min, and then bake without the cover for the remaining time.