Ingredients :
- 1 cup millet
- 4 cups water
- 4 tsp – or cups vegetable stock
- 5 capsicum
- 4 tomatoes, chopped
- 1 can black beans, drained – I soak and cook my own
- You can add to the cooked millet - 1 onion and a number of garlic cloves – chop and sauté
Method :
- Combine the millet, water and vegetable stock in a pot, and bring to a 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 baking dish
- Cook until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.
- Optional - add cheese on top near the end of the cooking time
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