Paprika with Millet and Mushroom Filling
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g millet
- 1 liter vegetable broth
- 4 bell peppers, red or yellow
- 1 bunch spring onion (s)
- 500 g mushrooms
- 20 g mararine
- 50 g sour cream
- 100 ml milk, 1.5% fat
- 2 tablespoon flour
- 100 g cheese, 30% dry weiht
- pepper
- 1 box cress
Print Recipe
Pin Recipe Instructions
- Wash the millet, bring to the boil in 600 ml stock and cover and leave to soak for approx. 20 minutes at a low temperature.
- Cut off the lid from each pepper; Core and wash the paprika. Clean the spring onions and mushrooms and cut into fine rings or slices.
- Heat the fat in a pan and fry the mushrooms in it. Take half out and set aside. Fry the spring onions briefly and dust with flour.
- Add the rest of the broth and the milk and bring to the boil. Add sour cream and cress, season to taste. Grate the cheese. Mix the millet, half of the cheese and the mushrooms that have been set aside and season to taste. Fill the peppers with it and place the lid on top. Put the mushroom sauce and paprika in a baking dish and sprinkle with the remaining pieces of cheese.
- Baked at 175 ° C for about 45 minutes
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