SWEET MILLET & CHICKPEA STUFFED PEPPERS WITH ROSEMARY & PARMESAN
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.