in Recipes

Stuffed peppers with millet

updated

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Ingredients for 4 servings:

  • 4 large bell peppers, red
  • 250 g millet
  • e.g. vegetable broth
  • 2 onions
  • 1 bunch parsley, fresh or frozen
  • 300 g cheese, grated
  • possibly salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

quick and easy

Dice the onions. Cook the millet according to the package instructions, using vegetable stock instead of salted water and cooking the onions with the onions. Meanwhile, halve the bell peppers and remove the stems and seeds. Chop the parsley. When the millet is done, stir in half of the cheese and the parsley, seasoning with salt and pepper if desired. Fill the bell peppers with the millet mixture, sprinkle with the remaining cheese, and bake in a casserole dish at 180°C for about 25 minutes. It also tastes delicious cold!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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