Three peppers, filled
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Bell peppers make their own bowls, hollowed out, filled, and baked until tender.
The filling is foxtail millet and black chana with tomato, beans and herbs, an old small grain that sits low on the glycaemic scale and fills you well. A recipe from Isha's kitchen, as good in green, red or yellow peppers.
Which colour goes on your plate first?
What you'll need
- 6 bell peppers (2 green, 2 red, 2 yellow), tops cut off, cored and deseeded
- 3 cups cooked foxtail millet
- ½ cup cooked black chana
- ½ cup tomatoes, chopped
- ½ cup green beans, chopped
- ¾ cup cheese (mozzarella, feta or pepper jack)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 tbsp coriander leaves, chopped
- 1 tsp cumin powder
- 2 tsp black pepper powder
- 2 tsp salt
Method
Heat the oven to 176°C / 350°F.
In a large bowl, toss everything but the peppers and cheese together lightly.
Spoon the filling into each pepper, and top with the cheese.
Bake on a tray 25 to 30 minutes, until the peppers are tender. Serve hot.
Make it a few times, and notice how a small grain like millet fills you, against the rice or bread it stands in for.