Summary

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

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Instructions

1. 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.
2. 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.
3. 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.