A few days ago I’ve been asked to prepare something with millet.
At the first moment I planned to prepare small “baked balls”, but I wished more veggies and in this way I came the idea to use millet as stuffing.
I used an oriental mixture of spices to add more taste to these cute pepper bites, but if you prepare you may simply add more garlic and mix parsley to the preparation (Italian taste) or mint along with dill (Greek taste).
Another possibility is to stuff bigger peppers, zucchini, tomatoes…. In this case adjust the baking time and the quantity of the filling.
My recipe serves 2 people if as main, but up to 12 people as appetizer.
Stuffed Mini Peppers with Millet
- 1/2 cup millet
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 garlic clove, chopped
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 zucchini, finely diced or in Julienne
- 1/2 cup grated cheese, I used Parmesan cheese
- Salt and pepper to taste
- 1 egg
- 12 mini peppers, quantity depends on the size
- Bring to boil a big pot salted water, add milled and cook until soft according package instructions (usually 30-35 minutes but for some kind only 10 minutes). Drain and set aside.
- Heat oil in a skillet and fry onion and garlic until soft.
- Reduce the heat add turmeric, paprika, coriander and cumin. Quantity to taste.
- Add zucchini and cook until soft.
- Remove from heat to let cool down partially.
- Add cooked millet, cheese and season with salt and pepper.
- Add egg and stir to combine.
- Preheat the oven to 200°C/400°F.
- Slice lengthwise the peppers, remove seeds and fill with the prepared mixture. Place the prepared peppers in a baking mold. With excess filling prepare small balls and place them in the baking tray as well.
- Bake for about 20 minutes or until light brown.
- Enjoy as meal or as appetizer.