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.
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