John Myers
Ingredients for 2 servings:
- ½ cup millet, approx. 80 g
- Water, hot
- 1 cup water
- 4 bell peppers
- Boiling water, salted
- 2 tbsp olives, sliced black (brine)
- 60 g cheese, approx. (Gouda), coarsely grated
- ½ tsp paprika granules
- 1 tsp salt
- 1 pinch(s) of sugar
- 2 tbsp low-fat curd cheese, heaped
- Fat
- 6 slices of cheese (Gouda)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free, egg-free
Two 1-liter ovenproof bowls with lids. Serves 2-3. Rinse 1 cup of millet with hot water to remove any bitterness. Add this millet to 1 cup of boiling water, reduce heat, and cook with the lid on for 5-6 minutes. When the water is no longer visible, turn off the heat and let it swell. It will become dry and almost white. Remove the stems from the peppers, halve them, remove the seeds and white membrane, and place the pods and lids in boiling salted water for about 10 minutes. Drain. Mix the millet, olives, paprika granules, grated Gouda, salt, and sugar. Fold in the quark and fill the peppers with it. Place the peppers in the greased ovenproof bowls. Place slices or pieces of Gouda on top. If there is any leftover mixture, place it next to or underneath the peppers. Close the lid. If the things are too big, simply place an ovenproof bowl upside down on top. This is absolutely necessary, otherwise the exposed millet will become dry and hard. Bake in a cold oven at 180°C for about 35-40 minutes; it should bubble gently inside. My own recipe.
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