I found this recipe on another fabulous blog site www.dailygarnish.com and it looked fantastic. I thought the hardest part would be convincing my boyfriend (and roommate) to try this vegetarian recipe, but it proved to be easier than I thought. All I had to do was agree to add some goat cheese (which I totally forgot…oops!).
Curried Millet and Chickpea Stuffed Peppers
From The Daily Garnish
1 cup dry millet
3 cups water
2 carrots, peeled and diced
1 onion, diced
1 clove garlic, minced
1 tbsp curry powder
1 can chickpeas
¼ cup raisins
4 bell peppers
Start by toasting the millet in a sauce pan. I learned that this gives the millet a really great nutty taste. Once toasted, add 3 cups water, cover, and simmer for 20ish minutes-or until the water has been absorbed. It took me more like 30 minutes. While the millet simmers, use a large non-stick sauté pan to cook the rest of the filling. Add a little olive oil (I used 2 teaspoons) to your hot pan. Sauté the onions, carrots, and garlic until they are soft (about 10 minutes). I also added celery since I had some in the house. Once soft, add the curry powder and chickpeas. Cook for another 2 minutes or until everything is heated through.
The author (Emily) recommends stuffing your peppers lengthwise so I tried this too. Cut peppers and layer in a glass baking dish with a bit of water covering the bottoms. Drizzle peppers with olive oil, salt, and pepper.
Once my millet was cooked, there was way too much. I decided to add only half the cooked millet (2 cups) to the chickpea mixture, and then added the raisins. Fill the pepper halves and bake for 30 minutes at 400 degrees.
The peppers smell delicious and I served them with a side of steamed broccoli. The millet is very filling and even my boyfriend liked them, although he immediately noticed the missing cheese. I will add the cheese when I reheat the leftovers tomorrow and next time I will add a few more spices to the peppers. Now if I can just convince him to do the dishes.