Peppers with millet and mushroom filling

Ingredients for 4 servings:

• 150 g millet
• 1 liter vegetable broth
• 4 bell peppers, red or yellow
• 1 bunch of spring onions
• 500 g mushrooms
• 20 g margarine
• 50 g sour cream
• 100 ml milk, 1.5% fat
• 2 tbsp flour
• 100 g cheese, 30% fat.
• pepper
• 1 box of cress

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A delicious vegetarian recipe

Wash the millet, bring to a boil in 600 ml of broth, and cover and simmer at low heat for about 20 minutes. Cut the top off each pepper; deseed and wash the peppers. Clean the spring onions and mushrooms and cut into thin rings or slices. Heat the fat in a pan and sauté the mushrooms. Remove half and set aside. Briefly fry the spring onions and dust with flour. Add the remaining broth and milk and bring to a boil. Add the sour cream and cress, season to taste. Grate the cheese. Mix the millet, half of the cheese, and the reserved mushrooms, and season to taste. Stuff the peppers with the mixture and place the lid on top. Place the mushroom sauce and peppers in a casserole dish and sprinkle with the remaining cheese pieces. Bake at 175°C for about 45 minutes.