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4 red, yel­low or or­ange bell pep­pers 3 tbsp grape­seed oil 2 tsp chopped fresh rosemary 1 tsp minced gar­lic ½ tsp crushed red pep­per flakes 5 bay leaves, di­vided 2 cups veg­etable broth or water 1 cup millet 1 cup cooked chickpeas ½ cup freshly grated Parme­san, di­vided Pre­heat the oven to 350°F. Line an 8" square bak­ing dish or a9" x 13" bak­ing dish with parch­ment pa­per.

Cut around the stem of each pep­per and dis­card the seeds and stem. Place the pep­pers up­right in the bak­ing dish (trim the bot­toms slightly to help them stand, if nec­es­sary) and set aside.

Heat the oil in a medium saucepan over medium-low heat. Add the rosemary, gar­lic, red pep­per flakes and 1 bay leaf, stir­ring for about 30 sec­onds. Add the broth and millet. Bring to a boil, re­duce the heat to a sim­mer and cover. Cook for 15 min­utes; stir in the chickpeas and ¼ cup of the Parme­san; dis­card the bay leaf.

Spoon the mix­ture into each of the pep­pers, fill­ing any gaps or air pock­ets. Sprin­kle each with 1 ta­ble­spoon of the re­main­ing Parme­san, tuck one bay leaf into each pep­per and re­turn to the bak­ing dish. Bake, un­cov­ered, for 25 to 30 min­utes, or un­til the pep­pers are ten­der and the cheese is golden. Re­move from the oven and let cool for 3 to 5 min­utes be­fore serv­ing.

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