30 October 2020
2 portobello mushrooms
135g grated beetroot
4 orange peppers
115g millet or any other grain
1 clove of garlic
2 tbsp olive oil
1 tsp fennel seeds
10g black olives
1 tsp tamari
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.
If you want to make them meat friendly try adding cooked flaked salmon or diced chicken to the lentil mixture before going into the oven.