Cheesy Capsicum Millets

Rinse 200 grams of millet under cold water until the water runs clear.
In a medium saucepan, bring 500 milliliters of water or vegetable broth to a boil.
Add the rinsed millet, reduce the heat to low, cover, and let it simmer for about 15 -20 minutes or until the water is absorbed and the millet is tender. Remove from heat and let it sit, covered, for another 10 minutes. Fluff with a fork, set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the finely chopped onion and minced garlic. Sauté until the onion is translucent and fragrant. Add green beans and cook till tender.

Add the drained and rinsed beans and halved cherry tomatoes (or diced tomatoes).

Stir in the ground cumin, smoked paprika, and chili powder. Cook for a few minutes until the tomatoes soften and the spices are well combined.

Add the cooked millet to the skillet. Mix well to combine all ingredients. Season with salt and pepper to taste.

Remove from heat and let the filling cool slightly.

Prepare the Bell Peppers:

Preheat your oven to 180°C/ 375°F

Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottom of the peppers slightly to ensure they stand upright.

Spoon the millet and bean mixture into the bell peppers, filling them generously.
Place the stuffed peppers in a baking dish. Cover with aluminum foil and bake for 15 to 20 minutes.

Remove the foil and sprinkle the shredded cheese evenly over the top of each stuffed pepper.

Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.