What do you guys like to cook during the week? Or better said, what do you have time to cook? The oven is my best buddy during weekdays. Either roasted veggies or stuffed veggies, it knows what I like and how I like it.
Stuffed capsicums happen often around here. A brown rice + tomato sauce combination is the usual go as it’s so ridiculously delicious and it’s what I grew up with (thanks for being an awesome cook mum!), the other day I decided to try the pesto route + a different grain. Result – amaze! I love millet and it’s beautiful and nutty in this recipe. The zucchini give a nice sweetness and they go so well with pesto.
I later went on to serve these stuffed capsicums with a tahini garlic homemade mayo and my advice would be to make some as well! Tahini everything is always a good idea. I used this recipe for the ‘mayo’.
Stuffed capsicum with millet and zucchini
Makes about 7-8
- 1 handful zucchini noodles (thin blade spirals, roughly chopped)
- 2 TBSP pesto (you can try this homemade recipe or your favorite store bought brand)
- 2 TBSP nutritional yeast flakes
- 2 TBSP tahini
- 1 garlic clove, grated
- 1/2 cup millet
- 1 TBSP fresh thyme
- 6 medium sized capsicums
- 2 TBSP olive oil
- a bit of water
- salt and pepper, to taste
- Preheat the oven to 195C.
- Clean and core the capsicums, removing the cap but reserving it.
- In a medium bowl mix in millet, zucchini noodles, pesto, nutritional yeast, tahini, garlic and thyme. Gently mix together.
- Spoon the filling into the capsicums almost to the top, but leaving a bit of free space – the millet will expand a bit.
- Line up the capsicums into a casserole, drizzle with olive oil and add a bit of water to the bottom of the casserole, around the capsicums.
- Place the caps on top of the filling and put the lid on the casserole.
- Bake covered for about 30 minutes. Remove the lid and continue to bake for another 10 minutes uncovered.
- Enjoy with extra tahini sauce!