Capsicum (bell pepper) stuffed with Korralu (foxtail millet) and vegetables

Millets are a group of variable small-seeded grasses widely grown around the world. Millets are important crops in the semiarid tropics of Asia and Africa. Mostly widely grown are sajjalu (pearl millet) which is an important crop in India and parts of Africa.

Fox millet, korralu have many health benefits. This tiny grain is gluten-free and packed with nutrition. Even though it is called a grain, millet is actually a seed. Korralu are high in calories, thus giving strength and energy. Korralu are rich in proteins, and very low in fat.

Millets are full of nutrients your body needs, such as, magnesium, calcium, manganese, phosphorus vitamins and antioxidants. Millets do not have any fiber and sugar in any form. Consuming organic korralu has more benefits as they are free of pesticide residues.

Korralu is a good diabetic food and a replacement for rice. Unlike rice, millets release glucose steadily without affecting the metabolism of the body.

Recently lot of rice eaters are switching to millets and quinoa etc. Some interesting recipes with millets are being experimented. In this post I have tried to stuff bell peppers with korralu cooked along with vegetables and bake/microwave or pan fry. Instead of korralu, we can use either  cooked rice or noodles. Go ahead and try out.

                                           






  

Ingredients:

•      5 or 6 bell peppers (medium or small sized)
•      1/2 cup chopped onion
•      1/3 cup finely chopped carrots
•      1/3 cup finely chopped beetroot
•      1/3 cup green peas
•      2 finely chopped green chiles
•      1 cup cooked korralu (foxtail millet)
•      1/2 cup grated cheese

Seasoning :

•      1/2 Tsp. jeera seeds
•      1/4 Tsp. turmeric powder
•      1 Tsp. garam masala
•      1/2 Tsp. chili powder
•      Salt to taste
•      3 Tsp. oil

Directions:

1.      Cook about 1/3 cup millets in either pressure cooker or on stove top.
2.      Let it cool and set aside.
3.      Wash and clean capsicum.
4.      Cut into half and deseed.
5.      Heat oil in a thick pan.
6.      Add jeera seeds.
7.      Cook for 2 minutes,
8.      Add chopped onion, let it cook till onion pieces are translucent.
9.      Add chopped carrot, beetroot and green peas.
10.      Keep stirring.
11.      Add chile powder, garam masala and salt.
12.      Stir well and cook till the vegetables are soft to touch.
13.      Add cooked millets.
14.      Let the mixture cook for 5 minutes.
15.      Let it cool.
16.      Fill the capsicum halves with the mixture.
17.      Top the stuffed capsicum with grated cheese.
18.      Place the capsicum on a baking sheet and bake them in an oven.

Instead of baking, you can pan fry the stuffed capsicum:

1.       Heat oil in a thick pan.
2.       Carefully place the capsicum in the pan taking care that they do not flip.
3.      Cover and cook on very low heat.
4.      Carefully move the capsicum so that they do not get burnt.
5.     When the capsicum is soft to touch and the cheese melts, transfer to a serving plate.

To microwave:

1.      Place the capsicum in a microwave safe flat dish.
2.      Microwave on medium heat till the skin is soft to touch.