Stuffed Peppers XI

Ingredients for 3 servings:

• 1 cup millet, approx. 160 g
• 6 bell peppers, approx. 1 kg
• 200 g goat’s cheese, from the roll, very ripe, almost before the expiration date
• 150 g cheese (goat cheese), grated
• 6 slice(s) cheese, (goat cheese), small thin slices
• 10 peppercorns, ground
• 1 tsp salt
• 1 pinch(s) of sugar
• ½ tsp vegetable broth, granulated
• Grease for the molds

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Gluten-free, egg-free and cow’s milk-free

You will need two 1-liter lidded casserole dishes. This recipe makes 2-3 servings. Rinse 1 cup of millet with boiling water to remove any bitterness. Add the millet to a pot with 2 cups of boiling water, reduce the heat, and simmer with the lid on for 5-8 minutes. When the water is no longer visible, turn off the heat and let the millet swell; it will become dry and almost white. Let it cool slightly, then mix with the grated goat cheese and season with pepper, salt, and sugar. Cut the tops off the peppers, removing the stems, but leaving the tops intact if possible. Remove the seeds and white membranes, and boil the pods and tops in salted water for about 10 minutes, then drain. Dice the goat cheese roll and fill the pods with it. Fill the rest of the pod with the millet mixture. Divide the remaining millet mixture between the two greased baking dishes, place the filled peppers on top, place the pepper lids on top, and top each with a thin slice of goat cheese. Dissolve the instant broth in approximately 1/4 liter of boiling water and pour a 1 cm layer around the peppers. Close the lids of the dishes. If the peppers are too large, simply place an ovenproof dish upside down on top. Covering is essential, otherwise the goat cheese will harden. Place the dishes in a cold oven and bake the peppers at 200°C (fan oven) for 35-40 minutes; they should bubble nicely. This recipe is my own.