Stuffed peppers with millet, feta and tofu

Ingredients for 3 servings:

• 3 large bell peppers
• 150 g millet
• 150 g cheese (Gouda)
• 100 g feta cheese
• 100 g smoked tofu
• 2 onions
• 2 cloves garlic
• 150 g lentils, red
• 1 can tomato(s) (Pizza tomatoes)
• 2 tbsp vegetable oil
• 2 tbsp tomato paste
• 1 carrot(s)
• some chili powder
• 250 ml water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Preheat oven to 200°C (top and bottom heat). For the pepper filling, finely dice the onion and garlic and sauté in a little oil. Wash the millet in a sieve, add it, sweat briefly, and add the vegetable stock. Simmer over low heat for about 10 minutes, then let it swell for about 10 minutes. In the meantime, dice the feta and smoked tofu and grate the cheese for the topping. Halve and deseed the peppers. Add the feta and tofu to the millet, mix everything together, and season to taste. Then stuff the pepper halves and sprinkle with Gouda cheese. Bake in the oven at 200°C for about 20 minutes. Tip: Place the peppers on carrot slices to prevent them from burning on the bottom. For the sauce, dice the carrot, onion, and garlic and sauté everything in a little oil. Wash and add the lentils, deglaze with 250 ml of water, and simmer for about 5 minutes. Add the tomato paste and pizza tomatoes, season to taste, and simmer until the peppers are cooked. Arrange the peppers on top of the sauce and serve.