a hearty dish that is great for a BBQ or a healthy weekend meal!
2 small red peppers, halved and deseeded
1 recipe of vegan mexican millet
1 teaspoon of nutritional yeast flakes
1 x can of chickpeas, drained and rinsed
1 tablespoon of fresh (or dried) rosemary
2 teaspoons of evoo*
salt and pepper to taste
preheat your oven to 200℃ (400℉).
place the chickpeas, rosemary, olive oil and seasoning into a small baking dish and toss to combine. position the pepper halves in the chickpeas (with the chickpeas keeping them stable). stuff the peppers with the mexican millet and top with the nutritional yeast, salt and pepper.
place into the preheated oven and roast for 25 minutes. if serving for four people dish up with a tasty fresh salad. enjoy!
* extra virgin olive oil