Millet and Roasted Red Pepper Stuffed Courgettes
Serves 6
Ingredients:
3 large courgettes
70g millet (toasted)
2 red pepper (roasted - skins blackened and removed)
8 cherry tomatoes (chopped)
2tbsp fresh oregano (chopped)
few springs fresh thyme (stalks removed)
1/2 lemon zest
1tbsp tomato puree
3tbsp toasted seeds (flax, pumpkin, sunflower)
1 garlic bulb (crushed)
40g parmesan (or vegan parmesan)
salt + pepper to season
olive oil
First roast the peppers - I like to put them in an ovenproof dish then cover with foil and leave for about 1.5 - 2 hours. Once the skin has either become loose or blackened they are ready. Leave them to cool before removing the skin as the hot steam will release when you open them. Remove the skin and discard the seeds. You won’t need the juice but I like to save mine and use in a homemade tomato sauce or hummus dish.
Toast the millet lightly in a dry pan, then cover with twice the amount of water. Bring to the boil then simmer until the water has gone. Once disappeared, turn off the heat and cover with a lid for 5 minutes to let the steam finish the cooking. Remove the lid after 5 mins and fluff up.
Whilst the millet is cooking you can half the courgettes and take out the middle leaving about 1cm of flesh around the edges. Squeeze the removed filling of as much juice as you can and add to a food processor bowl. Rub the outsides of the courgettes with olive oil and lay in an ovenproof dish.
Add to the food processor… millet, roasted red pepper, crushed garlic clove, lemon zest, fresh herbs, parmesan, tomato puree, 2tbsp toasted seeds and a sprinkle of salt and pepper. Whizz up until just combined and a little more, but not so much that the texture disappears. You want the millet and toasted seeds to create a bit of crunch for this dish! Taste and season more if required. Mix in the cherry tomatoes by hand.
Spoon the mixture into the courgettes, grate some parmesan over the top and bake until the courgettes start to look roasted and the tops are golden, around 25 / 30mins. Sprinkle with seeds to serve.
I love these because they taste just like pizza! Also nice to serve with a simple tahini dip :D Enjoy!