Pepper casserole

Ingredients for 2 servings:

• 160 g millet = 1 cup
• Water
• 320 g water = 2 cups
• 250 ml water,
• ½ tsp vegetable broth, granulated
• 50 g leek (green), sliced
• 50 g ginger, finely chopped
• 500 g bell pepper(s), finely chopped
• Margarine, for greasing the casserole dishes
• 2 bananas (leopard variety)
• 50 g cheese, up to 70 g (goat cheese) grated

Instructions

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

gluten-free, egg-free, cow’s milk-free

2 x 1.5 l casserole dishes with lids. Rinse 2-3 portions of millet with hot water to remove any bitterness. Pour into two cups of boiling water, stir, reduce heat to low, close lid, turn off heat after 5 minutes, leave on the switched off hob for about 10-12 minutes to swell, then it will be nice and dry, almost grainy white. Grease two 1.5 l casserole dishes with margarine (lactose-free), add 250 ml water with granulated vegetable stock, finely chopped green leek, ginger and finely chopped bell peppers, with a few seeds, and simmer for about 15 minutes. Turn off the heat and mix in the cooked millet. Cut each banana into thick slices, cover each casserole base, and lightly sprinkle with grated goat cheese. Add the vegetable mixture, smooth it out, and top with the remaining goat cheese. Close the lid. Place in a cold oven and bake at approximately 150°C for about 30 minutes, until it bubbles slightly. Variation: Omit the goat cheese entirely. My own recipe.