Instructions

1. Rinse and drain millet. Spread it onto paper towels to get rid of excess moisture.
2. Heat oil in a pan over medium heat. Sauté onion until soft and translucent. Add garlic and chili pepper and stir for a minute. Then add millet and stir for few minutes until it’s lightly toasted. Throw in celery, diced tomatoes, tomato paste and cumin seeds. Cook for another minute.
3. Now pour vegetable stock and salt. Stir and bring to boil. Reduce the heat to low, cover and cook for 15 minutes.
4. Meanwhile cut out the stem of each bell pepper. Save them to use later as “lids”. Also you can cut peppers lengthwise. Remove the seeds.
5. Preheat oven to 350°F.
6. When millet is done switch off the heat and let it stay under the lid for another 5 minutes.
7. Fluff the millet with fork and stuff the peppers. Cover with “lids” and transfer stuffed peppers into a slightly greased baking dish.
8. Bake for 40 minutes.
9. Serve on its own or with a dollop of vegan sour cream.