Stuffed capsicum has the reveal and colour that works well in short recipe videos, but it is also useful make-ahead food. Millet and peas make a savoury filling that stays moist without a heavy sauce.
Prep
22 min
Cook
30 min
Total
52 min
Yield
Serves 4
Oven-bakedMeal prepColourful
Make it
Method
01
Heat the oven to 200°C. Slice capsicums lengthwise and remove seeds while keeping the shells intact.
02
Sauté cumin and onion in half the oil. Add tomato, peas, garam masala and salt; cook until the mixture is fairly dry.
03
Fold in cooked millet, then pack the filling into each pepper half.
04
Brush with remaining oil and bake for 24–28 minutes until the peppers are tender and the top is lightly crisp.
Kitchen notes
Use red and yellow peppers with green for a colourful tray.
Cool leftovers quickly and refrigerate in a covered container.
Product links appear only for items currently ready in the public market. Availability, pack size and price may change with the season.
Before you cook
Wash produce under clean running water, keep preparation surfaces clean and cook ingredients that require cooking thoroughly. Check packaged ingredients for allergens. “Healthy” here means produce-forward recipe inspiration, not medical or personalised nutrition advice.