Cook the millet in water (use twice the amount of water as millet) for 25 minutes.

Meanwhile, clean the bell pepper, cut it in half, and roast it in the oven at 400°F (200°C) for 15 minutes.

Combine the cooked legumes with the millet once it's done.

Stuff the bell pepper halves with the millet and legume mixture, then return them to the oven for 10 minutes.

While the peppers are baking, prepare a beet carpaccio by thinly slicing the beet and seasoning it with balsamic vinegar, salt, and a drizzle of olive oil.

Make the tahini sauce: mix the teaspoon of tahini with a little lemon juice and enough water to reach your desired consistency.