Black Bean and Millet Stuffed Peppers Recipe
Ingredients
Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
What to do
-
-
Preheat oven to 180C (350F).
-
Wash and dry peppers well. Cut peppers from stem to tip and carefully remove seeds and white ribs from the insides. Leave the stem intact. Lay peppers on a lined baking sheet until required.
-
Heat olive oil in a large, heavy based sauce pan, over medium heat. Fry diced onion, crushed garlic, paprika, herbs, salt and pepper until onions are translucent.
-
Add millet to pan along with crushed tomatoes and water. Bring to the boil. Once boiling, reduce heat to medium low and cover with lid. Cook for 15 – 20 minutes, stirring occasionally until millet is firm but not crunchy.
-
Rinse black beans well and add to the millet mixture. Stir well.
-
-
Leftovers will keep well wrapped in the refrigerator for up to two days. To reheat: place on a microwave safe plate and cover with paper towel. Heat on high for two minutes.
-
Is sharing a meal the secret ingredient to a happier life?
Why social connection may be the most important ingredient on your plate.
-
Chicken soup with parmesan, rice, peas and lemon recipe
Nourishing chicken soup
-
The best immunity-boosting foods
Key nutrients to focus on that could help to boost your immunity, and the how to get them.
-
Comforting chicken noodle soup
Packed with anti-inflammatory ingredients including leek, garlic and ginger, this chicken noodle soup is hearty, full of goodness and great for any night of the week.
-
Peach salsa recipe
Zesty and unusual peach salsa recipe
-
Pineapple gingerbread crumble recipe
A summer riff on a winter classic.
Subscribe to receive the best from Live Better every week. Healthy recipes, exercise tips and activities, offers and promotions – everything to help you eat, move and feel better.
By clicking sign up I understand and agree to Medibank's privacy policy