Stuffed Peppers with Millet
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g millet
- 2 onions)
- 4 tablespoon oil
- 350 ml vegetable stock
- 3 bell pepper (s)
- 150 g cheese, milder (e.. Gouda)
- 1 bunch parsley
- 2 stalks savory
- salt and pepper
- Fat for the shape
- 30 g butter for flakes butter
Print Recipe
Pin Recipe Instructions
- Briefly sweat the millet in hot oil in a saucepan while stirring. Add the diced onion and let it tarnish. Add the broth and cook in a closed saucepan over low heat for 20 minutes. Then let it swell for another 10 minutes on the switched off hotplate.
- Wash the peppers, cut in half lengthways, remove the seeds. Roughly slice the cheese. Except for 6 sprigs of parsley (leave behind), finely chop the savory and parsley. Mix the millet with the chopped herbs and 100 g cheese and season with salt and pepper.
- Then pour the mixture into the pepper halves, cover with the rest of the cheese and place a sprig of parsley on each pepper half. Place the pepper halves in a greased ovenproof dish and cover with flakes of butter. Bake in a preheated oven at 200 ° C for about 20 minutes. This goes well with hollandaise sauce.
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