Growing up, my grandmother had a garden bursting with vibrant vegetables and herbs. One summer day, as the sun warmed our skin and the scent of fresh basil filled the air, I stumbled upon a bushy cluster of millet swaying gently in the breeze. Intrigued by its golden hue, I decided to experiment with it, creating a dish that would encapsulate the joy of summer. This recipe for Golden Millet & Herb-Stuffed Bell Peppers is a delightful tribute to that moment, marrying the nuttiness of millet with fresh herbs and colorful bell peppers.
Ingredients
For the Millet Filling:
1 cup millet
2 cups vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1 cup cherry tomatoes, halved
1 cup spinach, chopped
¼ cup fresh parsley, chopped
¼ cup pine nuts, toasted
Salt and pepper to taste
For the Bell Peppers:
4 medium bell peppers (any color)
Olive oil for drizzling
Fresh basil leaves for garnish
Instructions
Begin by rinsing the millet under cold water in a fine mesh strainer. This helps to remove any bitterness from the grains, ensuring a pleasant flavor. In a saucepan, bring the vegetable broth to a gentle boil. Add the rinsed millet, reduce the heat to low, cover, and let it simmer for about 20 minutes or until the liquid is absorbed and the millet is fluffy. Fluff it with a fork and set it aside.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic, cumin, and smoked paprika, allowing the spices to bloom in the heat for about a minute. This fragrant base will elevate the dish beyond the ordinary.
Next, incorporate the cherry tomatoes and spinach into the skillet, cooking until the spinach wilts and the tomatoes soften, about 3-4 minutes. Gently fold in the cooked millet, fresh parsley, and toasted pine nuts. Season the mixture with salt and pepper to taste, ensuring that all the flavors meld beautifully.
While the filling cools slightly, prepare the bell peppers. Slice the tops off and remove the seeds and membranes. Drizzle a bit of olive oil inside each pepper to enhance their natural sweetness. Preheat your oven to 375°F (190°C) and arrange the peppers upright in a baking dish.
Generously fill each bell pepper with the millet mixture, pressing down gently to pack it in. Place the filled peppers in the preheated oven and bake for about 25-30 minutes, or until the peppers are tender and slightly charred.
Once ready, remove the peppers from the oven and let them cool for a few minutes. Serve them warm, garnished with fresh basil leaves for a pop of color and flavor. Each bite is a celebration of summer’s bounty, bringing together the warmth of family and the joy of cooking.
Enjoy this dish as a centerpiece for a cozy dinner or as a colorful side at your next gathering. The delightful flavors will surely make it a new favorite in your culinary repertoire!