Roasted peppers stuffed with saffron millet, lemony mushrooms and crispy capers

Instructions

1. 1

   Preheat the oven to 220°C/425°F. Place the red pepper halves on a baking tray, brush them with 15 ml (1 tbsp) olive oil, and season with a pinch of salt and pepper. Roast for 15 minutes so they begin to soften.

2. 2

   Meanwhile, place the vegetable broth and saffron threads in a small saucepan over medium heat until hot. Add the rinsed millet, reduce the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   Heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the yellow onion and cook for 4 to 5 minutes until tender. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the cremini mushrooms, smoked paprika, 1/2 tsp salt, and black pepper. Sauté for 6 to 8 minutes until the mushrooms are browned and have released their moisture.

5. 5

   Add the fresh spinach, lemon zest, and lemon juice to the skillet. Cook for 1 to 2 minutes, just until the spinach wilts. Remove from the heat and combine with the cooked millet and half of the fresh parsley.

6. 6

   In a small bowl, mix the capers, gluten-free breadcrumbs, the remaining 15 ml (1 tbsp) olive oil, and the rest of the fresh parsley to make the crispy topping.

7. 7

   Remove the peppers from the oven and fill each half with the millet, mushroom, and spinach mixture, pressing lightly so they are nicely packed. Sprinkle the caper topping over each one.

8. 8

   Return to the oven and bake again at 220°C/425°F for 15 to 18 minutes, until the peppers are tender and the topping is golden and crisp. Serve hot.