These Millet and Pesto Stuffed Tomatoes are a delicious and healthy way to enjoy fresh tomatoes filled with a flavorful millet and pesto mixture. Perfect as a side dish, appetizer, or light main course, these stuffed tomatoes are sure to impress. Let’s dive into this easy and tasty recipe!

Ingredients:

• 1 cup cooked pearl millet
• 6 medium tomatoes
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Cook the Millet:
   • Rinse 1/2 cup of pearl millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring 1 cup of water and 1/4 teaspoon salt to a boil.
   • Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the liquid is absorbed.
   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
2. Prepare the Tomatoes:
   • Preheat your oven to 375°F (190°C).
   • Slice the tops off the tomatoes and scoop out the insides, leaving a hollow shell. Reserve the tops and the tomato flesh.
   • Lightly salt the inside of each tomato and place them upside down on a paper towel to drain excess moisture.
3. Prepare the Filling:
   • Heat 2 tablespoons of olive oil in a skillet over medium heat.
   • Add the chopped onion and cook until translucent, about 5 minutes.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
   • Chop the reserved tomato flesh and add it to the skillet. Cook for about 5 minutes until most of the liquid has evaporated.
   • In a large bowl, combine the cooked millet, sautéed onion, garlic, and tomato mixture, pesto, grated Parmesan cheese, toasted pine nuts, and chopped fresh basil. Mix well.
   • Season with salt and pepper to taste.
4. Stuff the Tomatoes:
   • Place the hollowed-out tomatoes in a baking dish.
   • Fill each tomato with the millet and pesto mixture, packing it gently and mounding it slightly on top.
   • Place the reserved tomato tops back on the stuffed tomatoes.
5. Bake the Stuffed Tomatoes:
   • Drizzle a little olive oil over the tops of the stuffed tomatoes.
   • Bake in the preheated oven for 20-25 minutes, until the tomatoes are tender and the filling is heated through.
6. Serve:
   • Garnish the Millet and Pesto Stuffed Tomatoes with fresh basil leaves.
   • Serve warm as a side dish, appetizer, or light main course.

Tips and Variations:

• Different Millets: Substitute pearl millet with other types like foxtail or proso millet for varied textures and flavors.
• Cheese Options: Use feta, mozzarella, or a vegan cheese alternative for different flavor profiles.
• Additional Fillings: Add chopped olives, sun-dried tomatoes, or artichoke hearts for extra flavor.
• Herbs and Spices: Experiment with other herbs like oregano, thyme, or rosemary to suit your taste.

Enjoy these Millet and Pesto Stuffed Tomatoes as a fresh and flavorful dish that’s perfect for any meal. Their delightful combination of textures and savory filling will make them a favorite in your recipe collection. Happy cooking!