John Myers
Ingredients for 2 servings:
- 3 bell peppers, mixed or single-colored
- 100 g millet
- 250 ml vegetable stock
- 60 g hazelnuts
- 20 g almond butter
- 50 ml water, hot
- 1 can tomatoes, chopped (approx. 400 g)
- 1 tbsp extra virgin olive oil
- some herbal salt
- Salt and pepper, freshly ground
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
vegan
Heat the vegetable stock and cook the millet in it for about 15 minutes. Remove from the heat and allow to swell. Roast the hazelnuts in a pan without fat. Once cooled, finely chop in a food processor. Dissolve the almond butter in 50 ml of hot water, add the hazelnuts and millet, season with salt and mix well. Cut the top off the peppers (at the stem) and remove the seeds and light-colored cores. Fill each with the millet mixture and drizzle with a teaspoon of olive oil. Arrange the tomatoes in a deep pan, season with herb salt and pepper, drizzle with 1 tablespoon of olive oil and place the peppers on top. Cook with the lid closed for about 18 minutes, until the peppers still have a bite and are not too soft.
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