Millet Casserole with Baked Pepper

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

1. Rinse the millet and boil it in 1 glass of salted water, covered, for 15 minutes (over very low heat).
2. Let the finished millet cool completely and loosen it with a fork.
3. 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).
4. Remove the film from the cooled baked pepper, cut the pepper into cubes. Grate the cheese.

   

5. Put cheese, pepper into millet and squeeze baked garlic out of the skin (optional). Mix well.

   

6. 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.)
7. 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.