John Myers
Stuffed Peppers with Millet and Feta Cheese
The perfect stuffed peppers with millet and feta cheese recipe with a picture and simple step-by-step instructions.
- 2 Paprika
- 150 Size Golden millet
- 150 Size Sheep cheese crumbled
- Little salt
- Colorful pepper from the mill
- Vegetable broth for the millet to be cooked
- Wash the peppers and boil them in water. Then drain and set aside.
- Cook the golden millet in vegetable stock for 15 minutes. Do not stir. Then carefully drain. Put the golden millet in a bowl and mix with the crumbled sheep’s cheese. Season to taste.
- When everything has cooled down a bit, fill the peppers with the millet mixture. I always make a light tomato sauce with herbs and garlic with stuffed peppers. Tastes great! Have fun with my vegetarian cuisine! PS: I eat four times a week vegetarian, two times mixed food and once a week, if it works, with fish. I try to get as many wild herbs as possible on the menu. 🙂
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