Crumbly Stuffed Peppers
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 bell peppers in red, yellow and green, also one color
- 100 g millet
- 250 ml vegetable stock
- 60 g hazelnuts
- 20 g almond butter
- 50 ml water, hot
- 3 teaspoons extra virgin olive oil
- some salt, for seasoning
- 1 can tomato (s), (pizza tomatoes 400 g)
- 1 tablespoon olive oil, virgin
- some herb salt
- Pepper, fresh from the mill
Print Recipe
Pin Recipe Instructions
- Heat the vegetable stock and cook the millet in it for approx. 15 minutes. Take from fire and let it flow out.
- Toast the hazelnuts in a pan without fat. When cooled, chop finely in a chopper.
- Dissolve the almond butter in 50 ml of hot water, add the hazelnuts and millet, season with salt and mix well.
- Cut off a lid (on the stick) from the pepper and remove the seeds and light-colored partitions and fill with the millet mass and pour a teaspoon of olive oil over each.
- Spread the pizza tomatoes in a high pan, season with herb salt and pepper, 1 tablespoon. Pour olive oil over it and place the peppers on top. Cook with the pan lid closed for approx. 18 minutes so that the peppers still bite and have not become too soft.
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