“ A hearty millet salad is stuffed into hollow red peppers and topped with feta for a Greek-inspired dish with flavor and function. Kerry, Recipe Hunter ”
- Baby Spinach
- Black Pepper
- Feta Cheese
- Kalamata Olive
- Lemon Juice
- Lemon Zest
- Olive Oil
- Red Bell Pepper
- Red Onion
- Sun Dried Tomatoes
- Vegetable Stock
Waffle cones, taco bowls, bacon cups…When you can eat the dish that a meal is served in, it just make things a little more fun. In this case, red bell peppers are destemmed, deseeded, and sliced horizontally to create an incredible, edible base for this easy and healthy millet salad.
Ashley at Edible Perspective favors vegetarian and gluten-free dishes that could satisfy the hungriest carnivore, and this recipe is a perfect example. Millet is a tiny grain that can have a sturdy texture, like quinoa, or a softer texture, like risotto or mashed potatoes, depending on the cooking time. For this recipe, aim for the former. Ashley adds subtly sweet flavor to the millet by cooking it in vegetable broth, but water is an acceptable alternative as well. Millet is high in fiber on its own, so adding chickpeas to the mix makes this meal even more satisfying. Stuffed peppers are often the vehicle for meatless Mexican or Italian dishes, but Ashley heads in a different direction to Greece. Kalamata olives and sun-dried tomatoes add texture and little bursts of flavor, while baby spinach adds earthiness and color. As Ashley notes, you can use dried or oil-packed sun-dried tomatoes, just be sure to blot them if you use tomatoes packed in oil. The bright flavors keep coming with the addition of lemon juice, lemon zest, and crumbled feta. You can skip the feta if you prefer a fully vegan meal. Once all the ingredients are fully mixed together, spoon the millet salad into the hollow peppers, top with extra feta if using, and place under the broiler until toasty and brown for a creative, compact dish.
The beauty of this recipe is in its simplicity and flexibility. You could make the millet salad ahead of time and stuff the peppers when ready to cook as needed throughout the week. Or bring a fully cooked stuffed pepper to work for lunch and watch your colleagues seethe with envy. Any leftover filling can be thrown onto a salad or even enjoyed straight up. This fun recipe is extremely easy and versatile, making it perfect for a healthy weeknight meal.
“ My cooking philosophy is to develop recipes that are approachable and appealing to all and to share the goodness with my family and friends. I will also try tirelessly to perfect recipes for gluten-free baked goods and am always up for a good kitchen challenge! ”
Ashley’s thoughtful and beautiful posts on her blog, Edible Perspective, are all the more amazing when you learn that she is a completely self-taught cook and photographer. Ashley started the blog as a way to distract herself during a job search, and it turned into her full-time passion—pulling her into the world of food and photography, a combination that shines on her blog. While she focuses on vegan/vegetarian and gluten-free dishes, as that is how she prefers to eat, Ashley prides herself on creating recipes that appeal to all dietary sensibilities. To make each recipe accessible to the many diet requirements across her readers, Ashley lists ingredient substitutions for simple customization. However, don’t think that just because she has a penchant for healthy eating that Ashley doesn’t know how to indulge—her cookbook, Baked Doughnuts for Everyone, was published in 2013 and has over a hundred recipes for the sweet treat. Whether you’re looking for a new vegetarian dish, a gluten-free dessert, or expert food photography advice, you can find these things and much more at Edible Perspective.
Millet is a whole grain with subtle, nutty flavor that can be cooked and served much like quinoa. Learn how to perfect it with these simple tips.Read the full tip >
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