Golden Harvest Bell Pepper Bounty Recipe

About this recipe

A high-protein, nutrient-rich dish featuring millet and spiced chickpeas, baked inside tender bell peppers for a perfect dinner that's hearty, flavorful, and balanced.

Ingredients

• 200 g Paneer
• 200 G Green Choliya/Chickpeas(200 Gm)
• 1 kg Bell Peppers
• - Onion
• 250g Garlic
• 250g Ginger
• 250g Coriander
• 100 ml Olive Oil
• 500 g Tomato - Hybrid
• 500 g Canyon Greens Foxtail Millet
• 50 g Black Pepper
• 500 ml Water
• 50 g Cumin Powder
• 100 g Coriander Powder
• 20 g Turmeric Powder
• 100g Garam Masala
• 10G Salt

Instructions

1. Step 1: Preheat the oven to 200°C (392°F). Lightly brush the halved bell peppers with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Place them on a baking tray, cut-side up, and bake for 10 minutes to soften slightly.
2. Step 2: In a rice cooker, cook the foxtail millet using the water and a pinch of salt until fluffy. Set aside.
3. Step 3: Heat the remaining olive oil in a pan over medium heat. Sauté the chopped onion, garlic, and ginger until fragrant and golden.
4. Step 4: Add the chopped tomato to the pan and cook until it softens and develops a rich sauce-like consistency.
5. Step 5: Stir in the cumin powder, coriander powder, red chili powder, turmeric powder, garam masala, and a pinch of salt. Mix well.
6. Step 6: Add the cooked chickpeas and crumbled paneer to the pan. Stir to coat them evenly with the spices. Cook for 5 minutes.
7. Step 7: Mix the cooked millet into the chickpea-paneer mixture. Adjust seasoning if needed, and stir in the fresh coriander leaves.
8. Step 8: Stuff each baked bell pepper half with the millet-chickpea-paneer mixture. Return the stuffed bell peppers to the oven and bake for another 10 minutes until golden and slightly crispy on top.
9. Step 9: Garnish with additional coriander leaves and serve warm.