Sneaky recipes like this are a great way to bring vegetable based meals into your week. Here we have a mediterranean inspired dish that is both filling and nourishing, and perfect for a spring/summer lunch or dinner.
Plain couscous could be substituted for the millet if desired, but it is also great to experiment with different grains and their possibilities.
Ingredients 1 cup millet
3 cups vegetable stock
4 red capsicums, halved and deseeded
1 tbsp olive oil
1 zucchini, finely sliced
1 brown onion, finely sliced
1/3 cup pine nuts
bunch parsley, finely chopped
extra olive oil, for drizzling
Preheat oven to 175C.
Place the millet and vegetable stock together in a pan and mix well over a medium-low heat. Cook, only just simmering, until the stock has been absorbed. Set aside to cool.
Using the same pan, heat the oil, and add the zucchini, onion and pine nuts for 8-10 minutes or until softened and lightly browned. Add the parsley and cook for a further minute.
In a large bowl, combine the millet and zucchini mixture, mixing thoroughly.
Line an oven tray with baking paper and place the capsicum halves face up on top. Fill and pack in the stuffing to each heaped half equally. You will have some stuffing left. Drizzle with additional olive oil.
Cook the capsicums for 30-35 minutes, and remove once the capsicums themselves are soft, and the stuffing is lightly browned.
Serve either hot or cool atop a base of the remaining millet mixture and enjoy!