This is one quick and easy, delicious lunch that I actually made looking for a new way to eat some gorgeously fragrant red peppers. There are few aromas I love as much as that strong, sweet and smokey one of a roasted pepper. And when married to a creamy millet and some black beans, it makes one yummy combination of flavours where the red pepper one still dominates the dish. All you need is a few ingredients and some 30 minutes to make this baby.
What you’ll need:
- 5-6 nice sweet red peppers
- 1 onion, I used the red one here
- 150g millet
- 200g precooked black salad beans
- some parsley, oil, salt and pepper
Let’s start cooking:
Rinse the millet under cold water, place in a pot and cover with about 3 times more water. Bring to boil than reduce the heat and cook until the water is gone. Stir occasionally and when done, stir the millet with a fork to separate those beautiful yellow balls of grains.
Wash the peppers, cut in halves and remove the seeds. Place them in the baking pan.
Prepare the filling: mix the millet, chopped onion, beans and parsley. Season with salt and pepper and fill the pepper halves. Drizzle some oil on top and bake for about 10 to 15min, until the pepper softens.
Thank just garnish with some extra parsley and enjoy your meal!