You have to make this! They are so good, we got together last night, me and Lilja, and made these, and ate SO MUCH! 🙂 but they are healthy and good for you so no worries. Haha. We stuffed the bell peppers with a chickpea-millet mixture with a lot of vegetables and spices and they turned out so good we just have to share them with you. Also, they just look so beautiful with these VIBRANT colours!!
They are not hard to make and it doesn’t take forever, so you don’t have any excuse to not making them! Just make them now! Enjoy them! Eat! YEAH! Ok just kidding. We also made sweet potato and potato fries with them and enjoyed everything with a big salad and a lemon-orange-coriander dressing you can see here.
Mediterranean Stuffed Bell Peppers
1 cup dry millet
1/2-1 cup cooked chickpeas
2 medium carrots
1 medium parsnip
2 handfuls of broccoli
1 1/2 cup mushrooms of any variety (we mixed together many different varieties)
4 cm of leek
3 stalks of celery
1 1/2 cup tomato passata
6 red bell peppers
Mixed herbs (oregano, basil, rosmarin, thyme and coriander)
Handful of fresh parsley
Cook the millet according to the instructions on the package (you could also use quinoa or rice if you prefer). Preheat your oven to 190°C. Add all the vegetables and the tomato passata to a large skillet and cook until they are soft. Add the mixed herbs in and the cooked millet and chickpea. Stir to combine and set aside while you prepare your bell peppers for stuffing. Cut the tops of the bell peppers, you can either choose to use the top while you bake them and they will look super yummy and beautiful, or you can just throw the top away (EATIT) and the stuffed peppers will have this super yummy crunchyness at the top. We did both, you can do both, both is good. 😉
Now, stuff your peppers with the millet mixture, and put the lid on if you prefer. Place them in a large oven safe dish and put them in the oven for 20 minutes. After 20 minutes you can increase the heat of your oven a bit and place the peppers at the highest rack in the oven for a few minutes so the tops will be a little bit more golden. Take them out and let them cool a little bit down while you eat salad and left over millet mixture 🙂 .
For the fries you will need:
2 large potatoes
1 large sweet potato
1 cup of organic tomato passata (for dipping! 🙂 )
Preheat the oven to 190°C. Cut all your potatoes in wedges and place them on a oven rack, not touching each other because then they will be mushy. Let them bake for about 30 minutes or until soft and golden. Take them out, let them cool down and enjoy with tomato sauce! And stuffed bell peppers! 😉
Hope you enjoyed this post as much as we enjoyed making it! Happy sunday!