Millet dumplings in paprika strips

Ingredients for 4 servings:

• 300 g millet
• 3 eggs
• 500 g low-fat quark
• 3 tbsp Parmesan, freshly grated
• Salt
• Nutmeg, freshly grated
• 3 red bell peppers
• 1 onion(s)
• 30 g butter
• 150 ml vegetable stock
• 1 cup crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely grind the millet (if you don’t have a grain mill, you can also grind it with an electric coffee grinder). Separate the eggs. Mix the egg yolks with the millet, quark, salt, nutmeg, and Parmesan cheese, and cover with a cloth. In the meantime, preheat the oven to 200 degrees Celsius (top and bottom heat). Half-fill a deep baking tray with water and 1 teaspoon of salt and heat. Wash and trim the bell peppers and cut into strips. Peel and dice the onion. Heat the butter, fry the onion and bell pepper in it, pour in the stock, and simmer for about 5 minutes. Season with crème fraîche and salt. Beat the egg whites until stiff, then fold into the millet batter. Place the dumplings on the baking tray with two tablespoons of dumplings and let them rest in the middle of the oven for about 25 minutes, turning halfway through cooking. Arrange the dumplings on top of the bell peppers.