- Portobello mushrooms2
- Beetroot, grated135 Grams
- Orange peppers4
- Millet or any other grain115 Grams
- Clove garlic1
- Olive oil2 Tablespoons
- Fennel seeds1 Teaspoons
- Parsley20 Grams
- Black olives10 Grams
- Tamari1 Teaspoons
Cook the millet in a pan of boiling water for 20 minutes. Drain and rinse under cold water. Strain immediately to prevent the grains from becoming sticky.
Cut the tops off your peppers (saving them for later) and scoop out the seeds. Cut a slither off the bottoms so they stand upright. With a small knife, cut out the faces; be careful!
Dice the mushrooms, garlic, and parsley and grate the beetroot (keep about 10g of the beetroot back for squeezing over the top for the ‘blood’).
In a large frying pan add the garlic, fennel seeds, and mushrooms with the olive oil and cook until soft. Add the parsley and grated garlic and stir for 1 minute.
Add the millet, black olives, tamari and olive oil and cook for a further 2 minutes.
Stuff the peppers with the filling, add the tops of the peppers back on, and put into the oven for 15 minutes.
Remove from the oven and just before serving squeeze the beetroot in your hands and hold over the ‘pumpkins’ to create the dripping blood!
For kids, just leave out the olives and parsley, if they’re fussy, and they will gobble it up like little goblins!