Stuffed Pepper Halves
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 2 tablespoons oil
- 100 g millet
- 625 ml vegetable stock
- 3 pepper (s), red, yellow and green
- 150 g mozzarella
- 1 bunch parsley
- Salt and pepper, from the mill
- 100 g cream cheese with herbs
- 1 teaspoon sauce thickener, light
Print Recipe
Pin Recipe Instructions
- Peel and finely dice onions and garlic. Fry in oil, add the millet, pour 250 ml of stock and simmer for 5 minutes.
- Quarter the red pepper, clean, wash and dice very finely. Add to the millet and continue cooking on a very low flame for 10 minutes.
- Halve the other peppers lengthways, remove the seeds and wash the pods. Dice the mozzarella, wash the parsley, dry well, pluck and chop. Mix the mozzarella and half of the parsley into the millet, season the mixture with salt and pepper and pour into the pepper halves.
- Place in a baking dish, pour in the rest of the broth and bake the pods at 200 °, convection 180 ° for 30-40 minutes.
- Then carefully pour off the broth, mix with cream cheese, thicken with a sauce thickener and season with salt and pepper. Add the rest of the parsley.
- Serve the filled pepper halves with the sauce.
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