Millet Casserole with Baked Pepper

by Editorial Staff

Recipe for a bright, mouth-watering, and delicious casserole made from millet and baked bell pepper.

Summary

Course	Baking
Servings (Default: 2)

Ingredients

Instructions

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.