Summary

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

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Instructions

1. Preheat the oven on hot air 180 °.
2. Cut off the lid of the peppers. Clean and wash pods.
3. 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.
4. Fill the peppers, put the lid on.
5. 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.
6. For 2 people served with salad or bread as a main course,
7. for 4 people as a vegetable side dish.
8. Tip:
9. You can also use normal peppers.