About this recipe:Millet, black beans and tomatoes are stuffed into green or red peppers, and then baked in the microwave. These vegetarian stuffed peppers are easy to make and are also gluten free!
200g (7 oz) millet
1L (1 3/4 pints) water
3 cubes vegetable stock
3 green peppers
2 red peppers
3 medium tomatoes, chopped
1 (400g) tin black beans, drained
salt and freshly ground black pepper to taste
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Method Prep:10min › Cook:25min › Ready in:35min
Combine the millet, water and vegetable stock in a saucepan, and bring to the boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with cling film.
Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.
Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried. Tinned pinto beans or kidney beans would also work in this dish.