Millet Stuffed Capsicums

    50 minutes

    This is a great vegan and gluten-free recipe where capsicums are stuffed with millet, tomatoes and black beans.

    37 people made this

    Serves: 5 

    • 200g pearl or finger millet
    • 4 cups (1 litre) water
    • 3 vegetable stock cubes
    • 3 green capsicums
    • 2 red capsicums
    • 3 medium tomatoes, chopped
    • 1 (400g) tin black beans, drained
    • salt and freshly ground black pepper to taste

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 200 degrees C.
    2. Combine the millet, water and vegetable stock cubes in a saucepan and bring to the boil. Reduce heat to low, cover and simmer for 15 minutes, or until the water is absorbed.
    3. Slice the tops off of the capsicums and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Season with salt and pepper. Spoon into the capsicums until filled. Place the capsicums into a glass baking dish and cover with aluminium foil.
    4. Bake covered for 15 minutes, or until capsicums are tender. Bake uncovered a further 10 minutes.


    Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried. Tinned pinto beans or kidney beans would also work in this dish.

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    Reviews in English (25)


    Used different ingredients. Replaced the tomatoes with our favourite salsa and added some cumin. Yummy! This will be added to our regular dinner favourites! Love that it cooks in the microwave! Thanks for a great recipe.  -  29 Sep 2008


    Used different ingredients. I added fresh garlic, cayenne, cumin and chilli powder to the millet and it was excellent!  -  29 Sep 2008


    very tasty!  -  29 Sep 2008