Stuffed peppers with millet

Ingredients for 3 servings:

• 200 g millet
• 4 tbsp oil
• 2 onions
• 380 ml vegetable stock
• 3 bell peppers of your choice
• 150 g cheese (e.g. young Gouda), mild, grated
• 1 bunch of parsley
• 2 stalks of savory
• Salt
• Butter, cut into flakes

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

vegetarian

Sauté the millet in 4 tablespoons of hot oil, stirring constantly. Peel and dice the onion, add it, and let it soften until translucent. Pour in the vegetable stock. Cook in a covered pan over low heat for about 20 minutes, then let it swell for another 20 minutes. Chop the parsley (retaining 6 stalks) and savory. Add to the millet along with 100g of the cheese and season with salt. Halve the peppers lengthwise, remove the cores, and wash. Then fill with the millet, sprinkle with the remaining cheese, and place a sprig of parsley on top of each one. Place the peppers in a baking dish and sprinkle with knobs of butter. Bake in a preheated oven at 200°C for about 20 minutes. Serve with hollandaise sauce.