Maybe it’s the cold and snow here that’s making me crave a spicy dinner. I’ve used millet and tomatoes for the base – millet is a great source of magnesium and iron and is very versatile. The peppers, jalapenos and onion bring great flavor and some crunch, and the olives bring a bit of that salty taste it needed. While eating this – I’ve been thinking of making this over a bit at some point to bring as a pot luck appetizer. How great would that be to have something so healthy and tasty at a pot luck?
2 1/2 cups cooked millet
1/2 medium sweet onion, diced
2 garlic cloves, diced
1 cup tomato sauce
2 jalapenos, seeded and diced
2 medium tomatoes, seeded and diced
2 red bell peppers, seeded and diced
1 1/4 cups cheddar cheese, shredded
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon sea salt
2 tablespoons extra virgin olive oil
2 tablespoons diced chives
3 tablespoons diced black olives
Preheat the oven to 350F. In a large skillet over medium heat add the olive oil, onion, garlic, cumin, and cayenne. Cook for about 5 minutes and add the diced tomatoes and tomato sauce. In a separate skillet add the bell peppers and jalapenos and cook for about 8 minutes. Add the cooked millet and peppers to the skillet of tomato sauce and combine. Next add 1/2 cup of the shredded cheese and combine well.
Place the mixture in a 9×9 pan and spread evenly. Top off with the 3/4 cups cheddar, chives, and black olives. Cover with tin foil and bake for 20 minutes, remove the foil and bake another 10 minutes. Serve hot. Serves 4-6, can serve it with corn tortillas or sour cream.