Stuffed pointed peppers with millet, raisins and almonds

Ingredients for 2 servings:

• 4 pointed peppers, yellow or red
• 2 onions, approx. 100 g
• 1 garlic clove(s)
• 2 tbsp oil
• 150 g millet
• salt and pepper
• Coriander powder
• curry powder
• ¼ liter of water
• 50 g raisins
• 2 tbsp almond slivers
• 1 bunch of basil
• 25 g cheese (Emmental)
• 500 g tomatoes, pureed
• 150g mozzarella
• Sugar
• Tabasco

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

without minced meat, vegetarian, Arabic, main course or side dish

Preheat oven to 180°C (fan). Cut off the tops of the peppers. Clean and wash the peppers. For the filling, sauté diced onion and garlic in hot oil. Add millet and spices (more or less curry to taste; I always use 1/2 teaspoon coriander and 1 1/2 teaspoons curry). Add water and simmer for about 15 minutes at low heat. Add raisins, almond slivers, chopped basil, and cheese, and season with salt and pepper. Fill the peppers and put the lids on. Place the passata in a dish and season to taste (salt, pepper, curry, and a little more sugar or Tabasco if desired). Place the peppers on top of the sauce, top with mozzarella slices, and bake in the oven for about 30 minutes. Serves 2 with salad or bread as a main course; serves 4 as a vegetable side dish. Tip: You can also use regular peppers.