Millet Casserole with Baked Pepper
by Editorial Staff
Recipe for a bright, mouth-watering, and delicious casserole made from millet and baked bell pepper.
Servings: 2
Ingredients
- Millet – 1/2 cup
- Bulgarian pepper (preferably red) – 1 pc.
- Milk – 2/3 cup
- Water – 1 glass
- Hard cheese – 100 g
- Butter – 30 g
- Garlic (optional) – 2 cloves
- Salt to taste
Directions
- Rinse the millet and boil it in 1 glass of salted water, covered, for 15 minutes (over very low heat).
- Let the finished millet cool completely and loosen it with a fork.
- Meanwhile, bake the pepper and unpeeled garlic in foil in the oven at 200 degrees, for 30 minutes. (I wrapped the garlic separately from the pepper).
- Remove the film from the cooled baked pepper, cut the pepper into cubes. Grate the cheese.
- Put cheese, pepper into millet and squeeze baked garlic out of the skin (optional). Mix well.
- Place the millet in an ovenproof dish with a volume of at least 2 liters. Cover with milk. (To make it faster, boil the milk first.)
- Send millet porridge with bell pepper to an oven preheated to 180 degrees for 15-20 minutes. I really liked the millet casserole with bell pepper, I will cook more, but I will not put the garlic.
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