Roasted Peppers with Millet

Cut 3 large red peppers in half, removing seeds and membrane.

Toast 6 ounces of raw millet in a skillet for 2-3 minutes shaking continuously.

Coarsely chop 1 large organic carrot.

Finely chop one yellow onion, 1/8 cup fresh thyme, and 1/4 cup fresh parsley.

Saute the onion and carrots in a skillet with 3 tablsp olive oil.

Add the herbs and the millet.

Add 3 1/2 cups chicken broth or water or a combination of both with salt and pepper to taste.

Boil the millet  for 5 minutes. Then cover pan and simmer on low heat for 30 minute.

Mix in 1/2 cup fresh basil finely chopped and  2 tablsp  toasted pine nuts.

Fill each half pepper with the millet mix and top with a cherry tomato cut in half.

Bake covered with foil  in a ceramic baking dish with 1/4 inch of water in the bottom at 375F for 1 hour.

Serve topped with goat cheese and drizzled with olive oil!

( For a heartier meal you can also add cooked ground turkey, lamb or pork to the millet )

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