I usually stuff green peppers primarily with rice as the main filler, but this time round I thought millet would be the filler – full of iron and vitamins, and with a very mellow flavour. I then went on to capitalize on the yellow colours, and included sweetcorn, nuts and other yummy ingredients – and the end result was a delicious delight that truly satisfied the palette. It was such a light treat, and I served it with roast sweet potatoes in a rich red tomato and garlic sauce. Mmmmmmm!
INGREDIENTS FOR STUFFING
- 2 very large sized peppers, cut crossways
- olive oil
- 125g millet, rinsed, boiled & drained
- 1 onion, very finely chopped
- 3 garlic cloves, finely chopped
- 1/2 a cup of crushed pecan nuts
- 4 mushrooms, chopped
- 175g tofu
- 1 cup sweetcorn
- ¾ tsp turmeric
- 1 tsp curry
- 1 tsp fennel seeds
- soya sauce
- 1 tsp turmeric
- 1 tsp nutritional yeast
- 1 tbsp flat leaf parsley, finely chopped
- 1 finely chopped fresh chilli (optional)
- a few tablespoons of water
METHOD FOR MAKING STUFFING
In a non-stick saucepan, fry the onions until transparent. Then add the garlic and the mushrooms, and continue to stir for a minute or so. Now add the herbs and spices, and then the tofu, making sure to crush it in your hands first.
At this point, add the millet to the mixture, and mix for a minute or so. Finally, add the remaining ingredients.
Allow mixture to cool, and after having removed seeds from the green peppers first, just stuff the peppers with a teaspoon, and lay them flat on a large oven dish. Meantime make the tomato sauce as follows :
TOMATO SAUCE INGREDIENTS
- olive oil
- 3-4 garlic cloves, finely chopped
- 1 400g tin chopped tomatoes
- 2 tbsp tomato puree
- 1 tsp brown sugar
- a few chopped basil leaves or 1 tsp Italian herbs of your choice
METHOD FOR TOMATO SAUCE
Fry your garlic in olive oil in a non-stick frying pan for a few moments, but don’t allow it to burn. Then add the tomato puree and mix. Lower the heat, and, after a minute or so of stirring, add the remaining ingredients. Allow to simmer on a low heat for around 20 minutes.
BRINGING IT TOGETHER
Pour the tomato sauce around the stuffed veges, then add some sweet potatoes – around half a potato per person (I used a large one for this dish). Cut the potato into pieces, place in the middle, drizzle with olive oil and sprinkle some salt. Cover dish with tin foil and place in oven for around an hour on medium heat.
Uncover and allow to cook for a further 20 minutes, or until sweet potatoes are soft. Take out of the oven when ready, and serve a few minutes later, either with a little crunchy garlic bread, or as is. Bon Appétit !
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