Stuffed Peppers with Creamy Millet, Smoky Mushrooms and Roasted Pepper Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the large red bell pepper halves on a baking tray, brush them with 1 tablespoon olive oil, add a pinch of the salt, and roast for 20 minutes, until they start to soften.

2. 2

   Meanwhile, place the millet, water, and half of the remaining salt in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the yellow onion and cook for 5 minutes. Stir in the garlic, button mushrooms or mixed mushrooms, 1 teaspoon smoked paprika, ground cumin, dried thyme, and black pepper. Cook for 8 to 10 minutes, stirring, until the mushrooms release their moisture and brown.

4. 4

   Add the fresh spinach to the skillet and cook for 1 to 2 minutes until wilted. Add the cooked millet, nutritional yeast, lemon zest, and 2 tablespoons lemon juice. Mix well, taste, and adjust with the rest of the salt if needed.

5. 5

   For the sauce, place the sliced roasted red peppers, unsweetened oat milk, sherry vinegar or red wine vinegar, the remaining teaspoon smoked paprika, and the remaining tablespoon olive oil in a blender. Blend until smooth and creamy.

6. 6

   Fill the roasted pepper halves with the millet and mushroom mixture, pressing lightly so they are well packed. Return them to the tray and bake at 200 °C / 400 °F for 15 minutes.

7. 7

   While they bake, toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant and crisp.

8. 8

   Spread a layer of roasted pepper sauce onto each plate. Set the stuffed peppers on top and finish with the toasted pumpkin seeds and chopped fresh parsley.