Baked Skinny Bean Nacho Poppers with Millet Crust Recipe Idea

 

Baked Skinny Bean Nacho Poppers with Millet Crust

These poppers are very easy and quick to make. They are mini sweet baby bell peppers that were stuffed with fat free vegetarian refried beans,  small pieces of cheese and jalapeño and seasoned millet. The millet makes a light healthy, crispy crust. Millet is also easy to prepare as it’s similar to rice. All you do is heat the millet in a sauce pan on medium slightly higher heat for 5 minutes till it has color and has an aroma. Then you add either water or stock just like rice two cups liquid to one cup millet. Bring to boil and then reduce to simmer and cover. 20 minutes latter fluff with a fork. They come out pretty light and tasty!

Ingredients

mini bell peppers – cut in half longways, remove core and seeds

Refried beans – any kind you like

Jalapeno – cut in small long strips – one for each pepper

some cheddar cheese cut in small match strips – one for each pepper

about a cup of cooked millet – I cooked mine in vegetable stock

cayenne pepper – a good shake -add to the small bowl of millet

annatto – a good shake -add to the small bowl of millet

fresh ground sea salt and black pepper to taste

non-stick spray or oil

Directions

Set oven to 425 degree F

Fill the peppers with refried beans with a pastry bag.

Add a jalapeño strip to each pepper.

Add a piece of cheese to each pepper.

Dip the top of each pepper in the small bowl of seasoned millet and place peppers on a lightly  oiled baking sheet.

15 minutes latter they should look like this.

Baked Skinny Bean Nacho Poppers with Millet Crust

Tasty and not fried, oily or heavy.

Everyone will like them.

The Forking Truth

Leave a Reply

Your email address will not be published. Required fields are marked *