Little Millet Bell Pepper Rice Recipe

Millet capsicum rice is a simple millet breakfast recipe with Italian spices and colored capsicum.

This is a vegan and gluten-free recipe using little millet and this will be a good breakfast or lunch box option. You can use other small millets like Foxtail, Proso, or Barnyard millet also to make this capsicum rice recipe.

I have posted a detailed recipe on how to cook millet grain. Cooked millet can be used to make any rice dishes.

Recipe Notes and variations:

• You can also use leftover millet or rice or quinoa to make this recipe.
• Italian spices go well with capsicum and hence I have used them. You can skip these and use cumin powder or garam masala. Just use a teaspoon of it but the taste will vary accordingly.
• You can use any color bell peppers to make this capsicum rice.

Let's make millet capsicum rice:

• Cook the millet and keep it aside. Please check my detailed post on how to cook fluffy millet. Fluffy millet is the key to this recipe.

• Meanwhile, chop the capsicum into thin slices. Also finely chop garlic. I haven't added onion, you could add finely chopped onions as well to this.

• Heat a pan and add oil. Once the oil is heated, add finely chopped garlic.

• Now add red chili flakes, dried thyme, dried oregano, and black pepper powder.

• Add chopped capsicum, salt and mix everything. Let it cook on high flame for 5 minutes. Capsicum will retain the crunch when you cook them on high flame.

• Add cooked millet and mix everything well. Adjust salt if required and let it heat for 5 minutes.

• Switch off the flame and add chopped coriander leaves. Mix everything well and Capsicum rice is ready to serve!

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How to make millet capsicum rice:

Recipe