Stuffed peppers Zalairskiy

Ingredients for 3 servings:

• 2 cups millet
• 4 cups water
• 6 bell peppers
• 3 small gherkins
• ½ apple
• ½ banana(s)
• 200 g cheese (goat cheese), from the roll, divide
• herbal salt
• 3 small gherkins
• ½ apple
• ½ banana(s)
• Pepper(s), caps thereof, finely chopped
• herbal salt
• 2 cl balsamic vinegar, white, maybe a little more
• Fat for three ovenproof bowls
• 100 g cheese (goat cheese) grated, approximate amount
• Paprika granules

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Gluten-free, egg-free, cow’s milk-free, own recipe

Rinse the millet with boiling water to remove any bitterness. Bring to a boil with the 6 cups of boiling water, reduce the heat to low, turn off the heat after about 9 minutes (when there is no more water), and let it swell. It will be nice and dry and grainy or white. Cut the tops off the peppers so that the pods do not stick out from the ovenproof bowls when you put them in. Let the pods simmer covered with water for about 20 minutes. Put 2 cups of cooked millet in a bowl, chop half a peeled apple into small pieces, dice the banana and chop the cucumber into small pieces, and mix with the herb salt. Cut the goat cheese roll lengthwise and crosswise so that a piece fits vertically into each pod. Press the fruit and millet mixture around the cheese and place two pods upright in each greased ovenproof bowl. Combine the remaining cooked millet with the lightly sautéed, finely chopped bell pepper caps, 3 diced small gherkins, half a diced apple and half a diced banana, herb salt, and 2-3 cl of balsamic bianco. Mix well and spread this mixture around the standing peppers to support them so they don’t fall over. Cover well with grated goat cheese and lightly sprinkle with paprika granules. Place the lids on the dishes; without a lid, the cheese will dry out and become hard. Place in a cold oven and bake at approximately 160°C (convection oven) for approximately 50 minutes. For a juicier finish, pour about 1 cm of dissolved granulated vegetable stock over the top; no more than that, or it might overflow. To be on the safe side, place the roasting pan at the very bottom of the oven.