sunday: stuffed peppers with millet

millet.

ever heard of it prior to going gluten-free?

me neither.

i picked up a bag full of what looks like beads at the store the other week in hopes of figuring out exactlywhat millet is and tastes like. what i found out? millet is very comparable to couscous. it has a wheaty, yet nutty flavor. it’s texture is definitely is not as forgiving as couscous. you have to watch your cooking time or else it will turn mushy and dry.

what better way to enjoy millet than stuffed inside a veggie? (this is one of my new favorite ways to eat dinner). my motto is:

when in doubt, stuff it. no wait, i can come up with something better…

 when in doubt, stuff it in the spout.

when dinner gets tough, add the food until it’s stuffed.

with the veggie in your hand, stuff the food til it expands.

okay, i’m done.

Millet Stuffed Bell Peppers

Serves 4

INGREDIENTS

• 2 bell peppers, sliced in half
• 1/2 c. millet
• 1  c. water (or gluten-free vegetable broth)
• 1/2 onion, diced
• 2 garlic cloves
• 1 can pinto beans, drained
• 1/2 c. halved cherry tomatoes
• 1 Tb ground cumin
• juice and zest of 1 lemon + 2 Tb olive oil (the dressing)
• bunch of cilantro, chopped
• salt to taste

DIRECTIONS

1. In a large skillet or saucepan, toast the millet (hey, that rhymes!) for 3 minutes with the lid on (those suckers get air!), or just until it begins to brown. You will start to smell the aroma of millet at this point. Do not burn!
2. Remove cover. Add cook 1 minute and then add 1 c. water or broth to the skillet and bring to a boil. Reduce to a simmer, cover and cook for 15-20 minutes. Keep your eye on it. Stop when you have reached the texture you desire. Remove from heat. Fluff with fork.
3. In a separate small skillet, sautee onion, garlic and 1 Tb oil until transluscent. Add cumin into mixture and cook 30 seconds until fragrant.
4. Add beans and heat through for 3-5 minutes.
5. Pour small skillet mixture (beans, onions and garlic) into millet. Lightly combine. Add tomatoes and dressing (lemon juice, zest and oil). Mix. Throw in cilantro. Place into your edible bowls.

you can even take yours “to go”…