Filled Pointed Peppers with Millet, Raisins and Almonds
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 pointed peppers, yellow or red
- 2 onion (s), approx. 100 g
- 1 piece (s) garlic clove (s)
- 2 tablespoons oil
- 150 g millet
- salt and pepper
- Coriander powder
- Curry powder
- 0.25 liter ¼ water
- 50 g raisins
- 2 tablespoon almond sticks
- 1 bunch basil
- 25 g cheese (Emmentaler)
- 500 g tomato (s), passed
- 150 g mozzarella
- sugar
- Tabasco
Print Recipe
Pin Recipe Instructions
- Preheat the oven on hot air 180 °.
- Cut off the lid of the peppers. Clean and wash pods.
- For the filling, sauté the onion and garlic cubes in hot oil. Add millet and spices (more or less curry depending on your taste, I always use 1/2 teaspoon coriander, 1 1/2 teaspoon curry). Add water, cook for about 15 minutes over low heat. Add the raisins, almond sticks, chopped basil and cheese, season with salt and pepper.
- Fill the peppers, put the lid on.
- Put the tomatoes in a tin, season as desired (salt, pepper, curry, possibly a little more sugar or Tabasco). Place the peppers on the sauce, cover with mozzarella slices and cook in the oven for about 30 minutes.
- For 2 people served with salad or bread as a main course,
- for 4 people as a vegetable side dish.
- Tip:
- You can also use normal peppers.
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