In my fridge, I still had millet, chicken breasts and peppers. With Halloween approaching, the idea of stuffing peppers this way seemed like a perfect option for a meal. This recipe combines simple and nutritious ingredients to create a colorful, healthy and naturally gluten-free dish. Ideal for a light lunch or dinner, this dish brings a touch of color and flavor to your table. We all really enjoyed this stuffing, creamy and tasty at the same time. The sweetness of the squash combined with the texture of the millet creates a very interesting balance, while remaining easy to prepare.
Ingredients
Preparation
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Preheat your oven to 180°C (th. 6). Wash the peppers, cut the cap off each pepper and remove the seeds and white membranes. Cut out 2 small triangles for the eyes, a triangle for the nose, and a line for the mouth. Reserve the hats for decoration.
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Prepare the stuffing: in a large frying pan, heat a tablespoon of olive oil. Add the chopped red onion and minced garlic. Fry them until they are translucent. Add the chicken and brown for 3 minutes. Add the roasted vegetables: add the diced roasted squash and grated carrot. Sprinkle everything with smoked paprika and cumin, then mix well.
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Incorporate the cooked millet into the vegetable preparation. Mix gently to evenly distribute the flavors. Add 4 tablespoons of chicken broth (a quarter of a stock cube mixed with hot water). Adjust the seasoning with salt and pepper to taste. Then add the goat cheese in small pieces or the cheese of your choice.
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Stuff the peppers with the millet and vegetable mixture. Arrange them in a baking dish, then place the pepper caps on top.
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Bake the dish for about 25 to 30 minutes, until the peppers are tender and lightly browned.
Note
Millet is a great alternative to gluten-containing grains. It's high in fiber and protein, making it a nutritious choice to accompany roasted vegetables. This recipe is perfect for those looking for a light but filling dish.
